Southern Creamed Eggs over Biscuits

I grew up eating Creamed Eggs, and I'm from Texas. This is my Mimaw (Great Grandmother) and Meemaw's (Grandmother) recipe, and Meemaw would make it for us every time we visited her at home in Oklahoma City. My Mom would often make it for us on the weekends. It's my brother's absolute favorite breakfast...if you ask him what he wants for breakfast, this will always be his choice. So this is dedicated to my Big Bro Jason!

I'm posting this just in time for the weekend so you can enjoy a hot breakfast on a lazy Saturday morning. It's so easy to make and will fill you up until you figure out what's for lunch.

Ingredients:

8 hard boiled eggs, chopped
2 Tbsp butter
2 Tbsp flour
2 1/2 to 3 cups milk
2 tsp dry mustard
1/4 to 1/2 tsp salt
1/4 tsp black pepper

To make the eggs, in a medium sauce pan, add the eggs and cover with cold water. Cover and bring to a boil.  Turn off the heat and let sit for 12 minutes with the lid on. This will cook your eggs perfectly.

Run the eggs under cold water, tap them gently on the counter, and peel off the shells.  Chop up eggs and set aside.

In a medium sauce pan over medium heat, melt the butter.  Whisk in the flour and cook for 1 minute.  Pour in 2 1/2 cups milk and whisk often until thickened. Add dry mustard and salt and pepper to taste.  Carefully stir in the eggs and add more milk if too thick.

Serve over warm buttered biscuits. Enjoy!