Sunday, April 5, 2009

What To Do With All Those Easter Eggs

When I was in college, all the members of our house shared the cooking duties.  Matt would make a dish similar to creamed chipped beef on toast-using hard boiled eggs instead of beef.
Over the years I have adapted his recipe and created the tradition of using the Easter Eggs, after the hunt, to make Creamed Eggs Over Biscuits.  Try it.  You'll soon make this  your own Easter Sunday tradition.

Creamed Eggs over Biscuits

2 cups all purpose flour
2 teaspoons sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup butter cut into small pieces
3/4 cup milk  or buttermilk

Preheat oven 450 degrees
Whisk flour, sugar, baking powder and salt in a bowl. Cut the butter into the flour mixture with a pastry blender or two knives until the mixture resembles corn meal.
Make a well in the center of the flour.  Pour the milk into the well.  Gently stir the flour into the milk until a soft dough forms. The dough will be rather sticky.
Turn out onto a floured surface and gently knead until just blended.  
Pat the dough  to about 1" thick. Cut into 9 squares or use a 2 inch round cutter.
Place on a cookie sheet lined with parchment. Bake until golden brown, about 10-12 minutes.

In the meantime:
Creamed Eggs

6 hard boiled eggs
2 Tablespoons Butter
2 Tablespoons Flour
1 cup milk
1/2 cup grated cheddar cheese
Your favorite hot sauce

Peel  hard boiled eggs. Cut in half and removed the yolk.  Set aside.
Chop whites into 1/2 inch pieces.

In a large sauce pan:
Melt  butter. Add  flour.  Stir to make a soft paste.  Cook for about two minutes, until lightly toasted. Slowly add the milk.  Whisk over medium head, making a white sauce. Add the chopped egg whites and heat through.

Add 1/2 cup grated cheddar cheese.  Stir to melt. If the sauce begins to thicken too much,  slowly add additional milk. Add salt and fresh ground pepper to taste.

Serve by cutting a warm biscuit in half lengthwise. Pour a ladle of creamed egg mixture over biscuit halves. Take the reserved egg yolks and crumble 1/2 over each biscuit half.
Serve with hot sauce as desired.

I hope you enjoy this one.

1 comment:

  1. That sounds really, really good. I was a little anxious that the egg yolk wasn't going to be used... good timing on that one. A dramatic ending : ) K