Today's feature is a southern favorite and based on a milk base gravy featuring sliced hardboiled eggs. There are many variations including adding crumbled sausage to the gravy before piling by heaping tablespoons over hot open face biscuits.
The Creole recipe for this sauce gets its inspiration from, for better terms, the traditional Béchamel sauce but with the addition of hot pepper sauce makes an unforgettable spicy breakfast dish. Enjoy!
Creole Creamed Eggs
1/4 cup unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups whole milk, room temperature
1 bay leaf
1 1/2 teaspoons hot pepper sauce
1 teaspoon sea salt
4 hot biscuits, cut in half
Serve with southern or cajun sausage if desired and creamy grits would be great too.