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–+ servings
creamed eggs on biscuits

Southern Creamed Eggs

Diana
Southern creamed eggs are pure comfort food. They are fantastic spooned over hot buttered biscuits, toast, or English muffins.
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Servings 6 servings
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Course Breakfast, Brunch, Eggs
Cuisine Southern
Prep Time 12 minutes
Cook Time 8 minutes

Ingredients
  

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 teaspoons dry mustard
  • 2 cups milk
  • salt and freshly ground black pepper, to taste
  • 6 hard cooked eggs
  • 6 biscuits or English muffins, split, or toast
  • paprika
  • 2 sliced hard-cooked egg for garnish, optional
  • sliced tomatoes, optional

Instructions

  • In a medium saucepan, melt the butter. When butter stops foaming, add the flour and dry mustard. Cook, stirring, for 2 minutes. Gradually add the milk, stirring until smooth. Continue cooking, whisking or stirring constantly, until the sauce has thickened. Taste and season with salt and pepper.
  • Coarsely chop 6 eggs and add them to the sauce mixture. Spoon over the split biscuits, English muffins, or toast and sprinkle lightly with paprika.
  • Slice the remaining 2 eggs, if using, and arrange a few slices on each plate.
Keyword biscuits, breakfast, brunch, creamed eggs, hard-boiled eggs
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