Creamed Eggs And Biscuits Recipes

CREAMED EGGS

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
• Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.

ULTIMATE CREAMED EGGS

Steps:

• Peel, chop and slice eggs.
• In a heavy saucepan melt butter. Stir in flour, dry mustard, salt and pepper.
• Add Milk (all at once). Cook and stir until mixture is bubbly and thick. Continue to cook about 2 minutes more.
• Carefully stir in eggs, heat through.
• Serve over buttered toast points.
• Garnish with paprika or parsley.

CREAMED EGGS ON TOAST

Steps:

• Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
• Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.

CREAMED EGGS OVER BUTTERMILK BISCUITS

Steps:

• Place eggs in a saucepan, cover with cold water, add vinegar and 2-teaspoons fine sea salt. Bring to a full boil and cook for 6-8 minutes. Remove eggs and hold warm.
• In a small saucepan melt butter and stir in pastry flour, cook 2-3 minutes stirring flour to prevent from burning.
• Slowly wisk in heavy cream, fresh grated nutmeg, white pepper, Worcestershire sauce and bay leaves.
• Cook sauce 3-4 minutes or until sauce has thickened.
• Remove from heat and discard bay leaves. Season with fine sea salt and white pepper to taste.
• Cut biscuits in half and place on warm plates. Slice warm hard-boiled eggs, layer over biscuits and cover with Bechamel Sauce.
• Garnish with Fresh Sliced Tomatoes or Fresh Seasonal Fruit.

CREAMY SWISS EGGS ON BISCUITS

Steps:

• In a bowl, beat eggs.
• Add the green onions; stir to combine.
• Add margarine to a skillet over medium heat; let melt.
• Add egg mixture; cook/scramble for 4-5 minutes or until eggs are firm but still moist.
• In a small bowl, add the soup, milk, cheese, and pepper to taste; stir to mix.
• Add to the eggs; stir gently.
• Cook until well heated.
• Split 1 hot biscuit on each plate; top with egg mixture; sprinkle with crumbled bacon.

CREAMY LEMON EGG NOODLES

Steps:

• Cook 6 ounces egg noodles in salted boiling water as the label directs for al dente. Reserve 1/2 cup cooking water; drain. Toss the noodles with 1/2 cup crème fraîche, the reserved cooking water, 2 teaspoons finely grated lemon zest and 1 teaspoon lemon juice until creamy. Stir in 3 tablespoons chopped chives, season with salt and top with coarsely ground pepper.

CREAMED HAM OVER BISCUITS

Steps:

• In a bowl, combine the flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface. Knead 8-10 times. Preheat oven to 425°F.
• Pat or roll out to 1/2 inch thickness; cut with a floured 2 1/2 inch biscuit cutter. Place 2 inches apart on a greased baking sheet. Bake at 425°F for 10-12 minutes or until golden brown.
• Meanwhile in a large skillet, saute ham and onion in butter for 3-4 minutes or until onion is crisp-tender.
• Stir in bouillon, Worcestershire sauce and pepper. Combine the flour and milk until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in the eggs and parsley.
• Split the warm biscuits in half horizontally; top with warm ham mixture.

GRANDMA'S CREAMED TUNA AND EGGS ON BISCUITS

Steps:

• Prepare biscuits and have them baking in oven.
• In a deep sauce pan melt the butter and whisk in flour to make a roux.
• When your butter/flour mixture has cooked for a few minutes begin to add the milk slowly, whisking frequently to ensure a smooth white sauce.
• Add salt and pepper.
• Bring to an "almost" boil, while continuing to whisk. Once you reach this point turn your heat back down to low. (You might have to take pan off of the burner for a minute or two if you are using electric so as not to scald white sauce).
• Add tuna, peas, and pimentos and lightly stir to combine ingredients throughout the sauce.
• **Here is where you would add your cream cheese (cut into small cubes) to your sauce if you are using it.
• Cook on low to medium low heat until heated thorougly, stirring occasionally.
• Just before biscuits are done slice your hard boiled eggs and add to your creamed tuna.
• Give the sauce one last stir and then serve over hot biscuits.