Eggs Goldenrod Recipe

Posted by Hillary on August 27th, 2008 at 12:59pm

A delightful dish that will have your guests ravung at your casual Sunday Brunch. A casserole dish that catches the eyes of any guest insistantly inviting them tohelp themselves to this desirable dish. I discovered it in a High School cooking class and I must say this dish has alot of class…It’s fit for a King or a Queen.

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Ingredients

8 eggs
3 Tbs. butter
3 Tbs. flour
1-2 C. milk
salt and pepper to taste
garlic salt or powder to taste
paprika srinkled to garnish
parsley flakes or sprigs to garnish
4 slices toast

Directions

Boil eggs for 10 minutes. After water comes to a boil. Immediately crack them and run them under cold water. This makes peeling them much easier. Once peeled, cut and separate them as you would if you were preparing deviled eggs. Chop the egg whites into half, and then into smaller pieces. When the yolks have cooled a bit, use a grater or mash them with a fork until they are all crumbly. In the meantime make your rue (White sauce) by adding butter and flour in a double boiler, setting burner on high. They will become very pasty. Slowly add milk and whisk continually after each addition of milk becomes thickened. Continue this process on med. high heat, until you have used just between 1 and 2 C. milk, or until smooth and somewhat thick. Add your chopped egg whites and seasonings to taste. Toast your 4 slices of bread. Pour your sauce into a casserole dish and sprinkle all of the egg yolks evely over the sauce mixture. Garnish with paprika and parsley as you wish.

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Tags: budget cooking recipes, egg recipes, eggs goldenrod

Under breakfast+ eggs Tags: budget cooking recipes, egg recipes, eggs goldenrod