Goldenrod Creamed Eggs On Toast Food

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GOLDENROD EGGS

2022-06-30



Goldenrod Eggs image

This is a dish my wife had to learn to make in her high school home economics class. I've adapted and renamed it. To me, it has no equal and brings to mind those special days of the '40's. -Richard, Ramsey Eugene, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

Ingredients:

  • 2 hard-boiled large eggs
  • 2 tablespoons plus 2 teaspoons butter, softened and divided
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 cup milk
  • 2 slices bread, toasted

Steps:

  • Cut eggs in half; remove yolks and set aside. Chop egg whites; set aside. In a small saucepan, melt 2 tablespoons butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in egg whites; heat through. Spread each slice of toast with 1 teaspoon remaining butter. Pour sauce over toast. Force egg yolks through a sieve to break into small pieces; sprinkle over sauce.

Nutrition Facts :

EGGS GOLDENROD

2017-04-06



Eggs Goldenrod image

Hard-boiled eggs are paired with creamy white gravy and buttered toast in this old-school Southern dish. It's just the thing for Easter breakfast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Number Of Ingredients 7

Ingredients:

  • 4 tablespoons unsalted butter, plus more for toast
  • 1/4 cup unbleached all-purpose flour
  • 3 cups whole milk
  • Kosher salt and freshly ground pepper
  • 6 peeled hard-boiled eggs
  • 6 slices white sandwich bread
  • Chopped chives and smoked paprika, for serving

Steps:

  • Melt butter in a medium saucepan over medium-high heat. Add flour; whisk until nutty and golden, 1 to 2 minutes. Whisk in milk; bring to a gentle boil, whisking constantly, until mixture thickens to consistency of gravy, 4 to 5 minutes. Remove from heat, season with salt and pepper, and cover to keep warm.
  • Cut eggs in half. Remove yolks and press through a medium-mesh sieve, or mince them. Chop whites; stir into bechamel. Toast and butter bread. Divide bechamel mixture evenly among toasts; sprinkle evenly with yolks. Top with chives, paprika, and pepper. Serve immediately.

EGGS à LA GOLDENROD

2013-04-10



Eggs à la Goldenrod image

A versatile recipe from Betty Crocker's 1956 Picture Cook Book, this pretty gold and white dish is perfect for brunch and a delicious way to make use of leftover hard-boiled eggs.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients:

  • 4 hard-cooked eggs
  • 2 tablespoons butter
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup milk
  • 4 to 6 slices buttered toast, chopped or torn into bite-sized pieces, separated onto four serving plates

Steps:

  • Peel eggs; separate whites from yolks. Chop whites into bite-sized pieces. In small bowl, mash yolks with fork or press through fine strainer. Set aside.
  • In 1-quart heavy saucepan, melt butter over low heat. With whisk, beat in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove sauce from heat. Stir in milk.
  • Return sauce to heat; heat to boiling, stirring constantly. Boil 1 minute or until sauce thickens slightly. Remove from heat. Fold chopped egg whites into white sauce.
  • To serve, arrange buttered toast pieces on 4 serving plates. Pour creamed eggs over buttered toast pieces; sprinkle with yolks.

Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 215 mg, Fat 2 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 5 g, TransFat 0 g

Top Asked Questions

  1. How do you cook eggs a la goldenrod?
    Eggs a la Goldenrod is an old-fashioned egg and toast recipe, with a rich creamy gravy. Hard boil eggs (you can also steam them). Allow to cool until easy to handle. Peel. Reserve and set aside one yolk. Chop the rest of the eggs into small pieces. In the bottom of the saucepan, melt 2 TB of butter over low heat.
  2. Do you eat goldenrod eggs on Sunday Brunch?
    When I was a child,several families in our Irish, English,Scotch neiborhood in Boston, MA had Goldenrod Eggs for Sunday brunch--I'm 68 yrs.old and I still enjoy it on Sunday ( as well as creamed tuna on toast).
  3. What is the best way to cook eggs on toast?
    Creamed eggs on toast is a meat-free recipe that combined hard-cooked eggs and a rich cream sauce. In a small pot over medium heat add butter and stir until melted. Sprinkle flour and salt in pan and whisk together with the butter. Cook flour and butter for about 1 minute or until the flour and butter become fragrant.
  4. How to cook creamed eggs in a pan?
    DIRECTIONS 1 Melt butter over medium-high heat. 2 Whisk in flour. 3 When bubbly, whisk in milk a little at a time. 4 Add salt. 5 Continue to whisk til thick and bubbly. 6 Remove from heat and add chopped eggs. 7 Toast and butter slices of bread. 8 Lay slices on individual plates and spoon on Creamed Eggs. 9 Serve.

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