Creamy New England Eggs and Biscuits

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

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


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