Creamed Eggs Over Buttermilk Biscuits - cooking recipe

Ingredients

8 jumbo eggs (Brown)
1 tablespoon cider vinegar
2 1/2 teaspoons fine sea salt
4 tablespoons unsalted butter (Cold)
4 tablespoons pastry flour
2 cups heavy cream (Warm)
1 dash fresh nutmeg (grated)
1/2 teaspoon white pepper
1/2 teaspoon Lea & Perrins Worcestershire Sauce
2 bay leaves
6 buttermilk biscuits (Warm)

Preparation

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.