Eggs a la Goldenrod

Eggs a la Goldenrod

Ingredients:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • A pinch of white pepper (you can substitute black pepper if you’d like)
  • 2 tablespoons snipped chives
  • A tablespoon or more of prepared mustard according to taste (We enjoyed the country mustard with horseradish added)
  • 8 hard boiled eggs
  • 4 slices of toasted bread cut into triangles

Method:

  1. Peel the hard boiled eggs and separate the yolk from the white.
  2. Slice the egg whites into bite size portions.
  3. Press the yolks through a sieve and set aside.
  4. Melt the butter in a heavy bottomed saucepan over low heat.
  5. Add the flour and blend well.
  6. Add the salt and the pepper.
  7. After about 4 minutes of cooking over low heat add the 2 cups of milk and turn up the heat to medium.
  8. Stir constantly until the milk begins to thicken.
  9. Whisk in the mustard.
  10. Add the chives and the eggs whites and heat through.
  11. Toast the bread and cut each piece into 4 triangles or whatever shape you’d like.
  12. Place bread on a plate and scoop a good portion of the prepared white sauce mixture over the bread. Garnish with the egg yolk that was pressed through a sieve.

Note:  I think this recipe would work well with some cooked crumbled sausage or bacon added to the white sauce.
This recipe will make at least 4 generous servings.

About Ellenhttps://happywonderer.com/I am a wife, mother, baba (grandmother) and a loyal friend. Jesus is my King and my hope is in my future with Him.

8 thoughts on “Eggs a la Goldenrod

  1. One of my favorite recipes. I also like to sauté onions in the butter and add some shredded cheese to the sauce. I love that this recipe is easy to improvise

  2. I learned to make this dish when I was taking Home Economics…way back in the day. 🙂 It’s a nice filling dish for a quick evening supper.

  3. That looks and sounds yummy. I love when you post recipes like this – reminding me how I miss the daily MGCC recipe posts from “long” ago!

  4. We like creamed eggs on toast – not separating out the whites and yolks. With some tomatoes on the side it’s a filling breakfast or lunch. Yours is very pretty.

  5. Pingback: Eggs a la Goldenrod — The Happy Wonderer ~ ellen b. | My Meals are on Wheels

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