Directions: |
Directions:The eggs can be boiled ahead of time. I use the Cooks Illustrated method of placing eggs in a large saucepan; cover 1 inch above the eggs with cold water; add salt; bring the water to a rolling boil (big bubbles all over the top); cover the pan; turn the heat off and leave the eggs in the pan for 15 minutes. Transfer the eggs to a colander and run cold water over them to stop the cooking. One method of peeling is to put the eggs in a large jar with about an inch of water and shake.
Goldenrod Eggs is toast with Bechamel sauce containing diced egg whites over it; grated egg yolk goes on top.
So--melt butter in a small heavy saucepan; whisk in the flour and salt. Cook over low to medium heat until the flour is a light brown. Add the milk gradually; cook over medium-low heat, stirring constantly, until thick and smooth. That is the Bechamel sauce. Chop and add the egg whites. Season with pepper and freshly grated nutmeg.
Mash or grate the egg yolk until fluffy.
Prepare toast; cut diagonally; arrange on plate or platter; spoon white sauce over the toast and finish with sprinkled egg yolk. |
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Notes: |
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Notes: One of the first printed recipes of Goldenrod Eggs is in a Fannie Farmer cookbook from the late 1800s. It is easy to prepare so this recipe over time was popular fare at Easter brunches, using up hard boiled eggs from hunts.
My mother fixed potato soup or Goldenrod Eggs for me when I didn't feel well. Both were delicious. On the other hand, I remember at least once when she tried to get me to drink a "milkshake" made with a raw egg, a little sugar, vanilla, and milk. Ugh. At that point, I re-thought the "didn't feel well" scenario to convince her I was fine and didn't need the bacteria-filled raw egg concoction.
It was served for breakfast on the weekends or as a "breakfast for dinner" food sometimes, usually on a Sunday night, along with bacon or sausage, and various fresh fruits.
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This recipe for Goldenrod Eggs is from