Creamy New England Eggs and Biscuits

Blogger Sarah W. Caron from Sarah's Cucina Bella shares a classic New England recipe for creamy egg sauce served on biscuits.

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Servings 4

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ingredients 8
Prep Time 25 min
Total Time 25 min

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

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Directions

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.