Creamy New England Eggs and Biscuits

A classic New England recipe for creamy egg sauce served on biscuits.

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  • prep time 25 min
  • total time 25 min
  • ingredients 8
  • servings 4
 

Ingredients

4
Pillsbury™ Grands!™ frozen buttermilk biscuits (from 25-oz bag)
1
tablespoon unsalted butter
2
tablespoons all-purpose flour
1
cup whole milk
1/4
teaspoon sweet (Hungarian) paprika
Salt and pepper to taste
4
hard-cooked eggs, chopped
Chopped fresh chives, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Bake biscuits as directed on bag.
  • 2 Meanwhile, in small saucepan, melt butter over medium heat. Stir in flour with whisk; cook 1 to 2 minutes, stirring constantly, until mixture is bubbly. Gradually stir in milk; cook 3 to 5 minutes, stirring constantly with whisk, until sauce is thickened and smooth. Remove from heat. Stir in paprika. Season with salt and pepper. Stir in chopped hard-cooked eggs.
  • 3 Split warm biscuits in half; place 2 halves on each of 4 serving plates. Spoon egg sauce evenly over biscuits. Sprinkle with chives. Serve immediately.
  • 1 Heat oven to 375°F. Bake biscuits as directed on bag.
  • 2 Meanwhile, in small saucepan, melt butter over medium heat. Stir in flour with whisk; cook 1 to 2 minutes, stirring constantly, until mixture is bubbly. Gradually stir in milk; cook 3 to 5 minutes, stirring constantly with whisk, until sauce is thickened and smooth. Remove from heat. Stir in paprika. Season with salt and pepper. Stir in chopped hard-cooked eggs.
  • 3 Split warm biscuits in half; place 2 halves on each of 4 serving plates. Spoon egg sauce evenly over biscuits. Sprinkle with chives. Serve immediately.

EXPERT TIPS

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Expert Tips

This recipe is a great way to use leftover hard-cooked eggs, but if you don’t have any on hand, you can purchase hard-cooked eggs in the dairy case at many grocery stores.

You can make this dish even more indulgent with a sprinkle of crumbled cooked bacon.

Substitute freshly grated Parmesan cheese for the chives, if desired.

Nutritional information

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