Goldenrod Creamed Eggs On Toast Food

EGGS GOLDENROD

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.

GOLDENROD EGGS

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 :

GOLDENROD EGG

Goldenrod Egg image

This recipe is a generational French family tradition for Easter morning. I have searched the entire internet and I've never heard of anyone having it but our family. Everyone likes it so much that we have it more often than just Easter. It's a food that grows on you!

Provided by danaferre

Categories Breakfast and Brunch Eggs

Time 30m

Yield 8

Number Of Ingredients 7

Ingredients

½ cup butter
½ cup flour
salt and pepper to taste
1 quart milk
8 hard-cooked eggs
8 slices white bread, toasted
1 pinch paprika

Steps:

Melt butter in a large saucepan over medium heat. Whisk in flour to make a roux, and cook, stirring constantly, for about 3 minutes. Whisk in the milk, and bring to a simmer, stirring constantly. Reduce heat to medium-low, and cook until thickened, 5 to 10 minutes more, stirring occasionally. Season to taste with salt and pepper.
Separate the hard-cooked egg whites from the yolks. Roughly chop the whites and stir into the white sauce. Press the yolks through a mesh strainer and set aside.
To serve, place a slice of toast on a plate, and ladle 1/2 cup of white sauce over top. Garnish with egg yolks and a sprinkle of paprika.

Nutrition Facts : Calories 335.5 calories, Carbohydrate 25 g, Cholesterol 252.3 mg, Fat 20.1 g, Fiber 0.9 g, Protein 13.2 g, SaturatedFat 10.6 g, Sodium 383.6 mg, Sugar 7.4 g

EGGS ALA GOLDENROD RECIPE

Eggs ala Goldenrod Recipe image

This recipe is a delicious and easy way to make use of leftover hard-boiled eggs.

Provided by Elyse Ellis

Categories Main Course

Time 30m

Number Of Ingredients 6

Ingredients

½ cup butter
½ cup flour
salt and pepper (to taste)
4 cups milk
8 slices white bread (toasted)
8 eggs (hard boiled)

Steps:

Melt butter in a large saucepan over medium heat.
Whisk in flour to make a roux and cook for 10 minutes.
Whisk in the milk and bring to a simmer, whisking constantly.
Reduce heat to low and cook for 10 more minutes, whisking occasionally. Season with salt and pepper.
Separate the egg yolks and whites from the hard boiled eggs.
Chop the egg whites and stir into the gravy.
Mash the yolks with a fork and set aside.
To serve, place toasted bread on a plate, cover with gravy and garnish with egg yolk.

Nutrition Facts : Calories 668 kcal, Carbohydrate 49 g, Protein 25 g, Fat 41 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 413 mg, Sodium 678 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving

CREAMED EGGS ON TOAST

Creamed Eggs on Toast image

This is a great recipe at any time, but esp. can help use up hard boiled eggs after Easter. I used to request my mom to make this recipe anytime I came home from college and even when I was older and went home to visit for awhile. Now my son starts begging for it whenever we get close to Easter, or any other time he thinks he can get me to hardboil some eggs. The passive cooking time is to hardboil the eggs - that can be done the night before.

Provided by Trisha W

Categories Breakfast

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons butter, melted
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups milk
6 eggs, hardboiled
salt, to taste
pepper, to taste
paprika
6 -8 slices toast

Steps:

To hardboil eggs, simmer on low (barely boiling) for about 20 min.
,or bring to a boil, cover, turn off heat and let sit for about 20 min.
Cool (run cold water over cooked eggs), peel, then chop the eggs.
Melt the butter.
Stir in the flour and 1/4t salt.
Stir in milk a little at a time and continue to cook until the sauce is thick.
Pour over chopped up eggs which you salt and pepper to taste.
Sprinkle the mixture with paprika.
Spoon over slice of toast.

CREAMED EGGS ON TOAST

Creamed Eggs on Toast image

This is my husband's favorite use of leftover hard boiled Easter eggs. Great comfort food!

Provided by Chrissy

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

12 hard-cooked eggs, peeled
¼ cup butter
½ cup all-purpose flour
3 cups milk
1 tablespoon chicken bouillon granules
6 slices white bread, lightly toasted
salt and white pepper to taste

Steps:

Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.

Nutrition Facts : Calories 390.9 calories, Carbohydrate 27.6 g, Cholesterol 454.2 mg, Fat 21.7 g, Fiber 0.9 g, Protein 19.8 g, SaturatedFat 9.9 g, Sodium 586.4 mg, Sugar 8.1 g

EGGS à LA GOLDENROD

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

CREAMED EGGS ON TOAST

Creamed Eggs on Toast image

My mom made this on special days for breakfast. It was a family favorite growing up. Now I make for my hubby on those "special" days that I want to say he's tops in my book. You may wish to double this recipe for big eaters or if no fruit and meat accompany the meal.

Provided by TammieV

Categories Breakfast

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

5 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
3 hard-boiled eggs, chopped
3 -4 slices bread, to toast
butter

Steps:

Melt butter over medium-high heat.
Whisk in flour.
When bubbly, whisk in milk a little at a time.
Add salt.
Continue to whisk til thick and bubbly.
Remove from heat and add chopped eggs.
Toast and butter slices of bread.
Lay slices on individual plates and spoon on Creamed Eggs.
Serve.

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