Creole Creamed Eggs

Egg-licious

Okay, it's Monday, the day after Easter and you have a basket full of hard-boiled eggs, hopefully refrigerated. Now days, folks talk about the need to refrigerate eggs meaning that if you hid them in your yard and flowerpots for your kiddies, they are not good for consumption and may well be contaminated. Well, that did not stop us when we were youngin's.

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

4 or 5 hard boiled eggs, sliced
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

Heat a medium saucepan over low heat and add butter. When butter melts, add flour and cook stirring rapidly until thickened and light brown, about 2 minutes. Slowly stir in the milk. Add the bay leaf and whisking constantly, cook until thickened, about 5 minutes. Stir in the sliced eggs and remove from heat. Stir in the hot pepper sauce and salt, discard bay leaf and serve over hot biscuits, open face style.

Serve with southern or cajun sausage if desired and creamy grits would be great too.