GOLDENROD EGGS
Make and share this Goldenrod Eggs recipe from Food.com.
Provided by Millielou
Categories Breakfast
Time 17m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Separate the whites and yolks of cooked eggs, dice the whites, set aside yolks.
- Place butter in saucepan, and melt over medium heat.
- Stir in flour, stirring constantly, until butter and flour are well blended; then cook over low heat stirring at least 2 minutes more.
- Slowly add milk, stirring constantly and cook for 5 minutes.
- Stirring until sauce has thickened, add salt and pepper to taste.
- Add the diced egg white to the sauce.
- Place toasted english muffin halves on serving plates, spoon sauce over muffins.
- Using a fine grater, grate egg yolks over each portion.
- Serve hot.
Nutrition Facts : Calories 493.6, Fat 27.5, SaturatedFat 14.1, Cholesterol 425, Sodium 508, Carbohydrate 39.2, Fiber 2.2, Sugar 3, Protein 22.1
EGGS A LA GOLDENROD
This was one of the first dishes we learned to make when I was in Home Economics Class back in the late '60. We love it. The only problem seems to be making enough.
Provided by True Texas
Categories Breakfast
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter, add flour and stir until the mixture is smooth and well blended.
- Add milk very slowly stirring as you add.
- Continue to stir and cook over a low heat.
- Cook until the mixture starts to thicken.
- Add salt and pepper to mixture and set aside.
- Peel boiled eggs and remove the yolks from the eggs.
- Chop the whites of the eggs and add them to the white sauce.
- Toast bread and slice it diagonally.
- Arrange the bread slices on a plate and pour the sauce over the toast.
- Take a grater and grate the egg yolks over the sauce.
- Serve warm.
Nutrition Facts : Calories 610.6, Fat 34.2, SaturatedFat 17.2, Cholesterol 436.5, Sodium 1261.2, Carbohydrate 50.5, Fiber 1.9, Sugar 4, Protein 24.3
EGGS GOLDENROD
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
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
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
Time 20m
Yield 2 servings.
Number Of Ingredients 7
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 :
MEMAW'S COUNTRY EGGS GOLDENROD
I do not know the origin of this recipe. This is an old family recipe that my grandmother would make for us on Easter, after our egg hunt. She was born and raised on a farm in Iowa. We always looked forward to this meal. She would always serve this with bacon, juice, and milk.
Provided by Mindi Jones
Categories Breakfast Eggs
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Stir milk, cornstarch, butter, salt, and black pepper together in a saucepan over medium heat; cook and stir until the mixture is thick and smooth, about 20 minutes.
- Stir egg slices into the sauce and cook until just warmed, about 5 minutes. Ladle egg and sauce over toast slices.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 39 g, Cholesterol 452.3 mg, Fat 21.2 g, Fiber 1.3 g, Protein 21.9 g, SaturatedFat 9.3 g, Sodium 960.2 mg, Sugar 10.9 g
MEMAW'S COUNTRY EGGS GOLDENROD
I do not know the origin of this recipe. This is an old family recipe that my grandmother would make for us on Easter, after our egg hunt. She was born and raised on a farm in Iowa. We always looked forward to this meal. She would always serve this with bacon, juice, and milk.
Provided by Mindi Jones
Categories Breakfast Eggs
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Stir milk, cornstarch, butter, salt, and black pepper together in a saucepan over medium heat; cook and stir until the mixture is thick and smooth, about 20 minutes.
- Stir egg slices into the sauce and cook until just warmed, about 5 minutes. Ladle egg and sauce over toast slices.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 39 g, Cholesterol 452.3 mg, Fat 21.2 g, Fiber 1.3 g, Protein 21.9 g, SaturatedFat 9.3 g, Sodium 960.2 mg, Sugar 10.9 g
SUE'S GOLDENROD EGGS
We got this from my mother in law. We serve it for dinner as much as we serve it for breakfast. You can double the recipe. You may need more salt
Provided by bill mayes
Categories Breakfast
Time 25m
Yield 4 toasts, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine dry mix with melted butter and add milk to make a hot white sauce. Seperate egg yokes from egg whites and crumble eggs yokes in a small bowel. cut up egg whites. Add egg whites to the white sauce and pour over toast. sprinkle tops with egg yokes and serve hot. Enjoy.
Nutrition Facts : Calories 268, Fat 15.5, SaturatedFat 7.3, Cholesterol 256.9, Sodium 576.6, Carbohydrate 19.3, Fiber 0.7, Sugar 1.8, Protein 12.2
MEMAW'S COUNTRY EGGS GOLDENROD
I do not know the origin of this recipe. This is an old family recipe that my grandmother would make for us on Easter, after our egg hunt. She was born and raised on a farm in Iowa. We always looked forward to this meal. She would always serve this with bacon, juice, and milk.
Provided by Mindi Jones
Categories Breakfast Eggs
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Stir milk, cornstarch, butter, salt, and black pepper together in a saucepan over medium heat; cook and stir until the mixture is thick and smooth, about 20 minutes.
- Stir egg slices into the sauce and cook until just warmed, about 5 minutes. Ladle egg and sauce over toast slices.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 39 g, Cholesterol 452.3 mg, Fat 21.2 g, Fiber 1.3 g, Protein 21.9 g, SaturatedFat 9.3 g, Sodium 960.2 mg, Sugar 10.9 g
MEMAW'S COUNTRY EGGS GOLDENROD
I do not know the origin of this recipe. This is an old family recipe that my grandmother would make for us on Easter, after our egg hunt. She was born and raised on a farm in Iowa. We always looked forward to this meal. She would always serve this with bacon, juice, and milk.
Provided by Mindi Jones
Categories Breakfast Eggs
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Stir milk, cornstarch, butter, salt, and black pepper together in a saucepan over medium heat; cook and stir until the mixture is thick and smooth, about 20 minutes.
- Stir egg slices into the sauce and cook until just warmed, about 5 minutes. Ladle egg and sauce over toast slices.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 39 g, Cholesterol 452.3 mg, Fat 21.2 g, Fiber 1.3 g, Protein 21.9 g, SaturatedFat 9.3 g, Sodium 960.2 mg, Sugar 10.9 g
EGGS à LA GOLDENROD
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
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
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