Eggs a la Goldenrod
- 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
- Peel the hard boiled eggs and separate the yolk from the white.
- Slice the egg whites into bite size portions.
- Press the yolks through a sieve and set aside.
- Melt the butter in a heavy bottomed saucepan over low heat.
- Add the flour and blend well.
- Add the salt and the pepper.
- After about 4 minutes of cooking over low heat add the 2 cups of milk and turn up the heat to medium.
- Stir constantly until the milk begins to thicken.
- Whisk in the mustard.
- Add the chives and the eggs whites and heat through.
- Toast the bread and cut each piece into 4 triangles or whatever shape you’d like.
- 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.
Not only has our nest seen some upheaval but the nest a little bird built in one of our arborvitae was upturned by something. So sad for the bird. Our upheaval will have a good result.
Here’s what the nest should look like.
Our floors are stripped down to the car decking in our kitchen area.
On Thursday our wood flooring will be delivered. On Friday we’ll move the refrigerator to our living room and the island to our deck. On Saturday major prep work will be done and then next Tuesday the new floors are scheduled to go in over a 3 day period. Then we’ll move everything back in place on the wood floor areas before we have to move everything out of our bedrooms for the new carpeting. August is really going to be a lovely month of new calm with everything back in place on new floors!
So that’s life isn’t it? The calm, the storm, the recovery and on it goes…
What stage are you in?
Fancy eggs with no fuss the morning of. This was a go to recipe years ago and I decided to revive it and make it for a Sunday meal. It worked out great for inviting someone from church for brunch. We go to the 9:00 a.m. service. By the time our company found our home the egg dish was in the oven and half way done. Before church I washed the fruit and mixed it together. The other way I simplified the meal was to have muffins that were purchased. We were able to sit down and enjoy a meal and conversation with no fussing over the meal.
Click over to Mennonite Girls Can Cook to get the recipe!
We had this meal on Memorial Day weekend so it was also fun to set the table ahead of time and enjoy it all weekend.
This is a traveling week for me. Dear has been away since last Thursday and he arrives home tomorrow. I’m very excited to be reunited with him before I leave for Canada to fly to Winnipeg with the “girls” for some book signing events. I’ve never been to that part of Canada and I’m looking forward to seeing where our Betty and Charlotte live.
Hope you all have a good first full week of June!