Creamed Eggs Over Buttermilk Biscuits - cooking recipe

Ingredients

8 jumbo eggs (Brown)
2 teaspoons fine sea salt
1 tablespoon cider vinegar
3 tablespoons unsalted butter (Cold)
3 tablespoons pastry flour
2 cups heavy cream (Warm)
1 dash fresh nutmeg (grated)
1/2 teaspoon white pepper
8 buttermilk biscuits
1 heirloom tomato (Brandy Wine, sliced)

Preparation

Place eggs in a medium saucepan, cover with cold water, add vinegar, 1-teaspoon fine sea salt and bring water to a full boil. Cook for 6 minutes.
In a small saucepan melt butter and stir in pastry flour. Cook for 2-3 minutes stir the flour to prevent from burning.
Slowly stir in heavy cream, fresh grated nutmeg, white pepper and cook until sauce has thickened.
Cut biscuits in half and place on warm plates. Slice hard-boiled eggs and layer over biscuits. Season sauce with salt and white pepper to taste.
Pour cream sauce over eggs and serve. Garnish plates with sliced Heirloom Tomatoes.