I started making eggs goldenrod for my kids when they were young. It was an easy way to fill them up in the morning and they loved it. In fact I was very gratified when my daughter told me that she had been making the dish for her kids. I’m glad my grandchildren got this passed-down recipe.
I usually have hard-boiled eggs in the fridge so there was not very much prep. With some milk to make a Béchamel there wasn’t much else to do and the goldenrod came together reasonably quickly. A heartwarming and filling dish for a gold winter day. I suggest pre-heating the plates for this dish because a Béchamel is not very nice when it’s cold.
- 4 hard-boiled eggs
- 2 Tbl butter
- 2 Tbl flour
- 1 1/4 cup milk
- 2 pieces toast (a good use for the ends of a loaf of bread)
- dash mild curry powder
- seasoned salt and/or salt and pepper to taste
Chop the toast into squares and spread in a single layer onto a plate.
Separate the egg whites from the yolks. Chop the whites into pieces and mash the yolks in a small bowl until powdery.
Melt the butter in a sauce pan over low heat. Add the flour and the seasonings and cook until bubble. This is important to ensure no lumps will be in the final sauce.
Gently bring the sauce to a boil stirring frequently. When it starts to bubble the sauce will be as thick as it will get. You don’t want it too thick so add milk if necessary. Remember that the sauce will thicken slightly when it cools. Add the chop egg white.
Pour the sauce over the toast, sprinkle with the egg yolks and garnish with a little chopped parsley. An elegant look and a warming feeling. A pure delight for breakfast!