Best 6 Eggs A La Goldenrod Recipes
Eggs à la Goldenrod is a classic dish that is simple to prepare and always a hit with breakfast or brunch guests. This dish features soft-boiled eggs topped with a creamy sauce made from butter, flour, and milk. The sauce is then sprinkled with paprika and served over toast points. You can also add other ingredients to the sauce, such as grated cheese, chopped ham, or sautéed mushrooms. No matter how you choose to prepare it, Eggs à la Goldenrod is sure to be a delicious and satisfying meal.
Let's cook with our recipes!
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 :
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
GOLDENROD EGG
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
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 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
EGGS ALA GOLDENROD RECIPE
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
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
Tips:
- For a richer flavor, use heavy cream instead of milk.
- Add a pinch of cayenne pepper or paprika for a bit of spice.
- To make the dish more substantial, add some cooked bacon, ham, or sausage.
- If you don't have any bread crumbs, you can use crushed crackers or even cornflakes.
- For a vegetarian version of the dish, omit the bacon or sausage and use vegetable broth instead of chicken broth.
Conclusion:
Eggs a la Goldenrod is a classic dish that is easy to make and always a crowd-pleaser. With its creamy sauce, crispy bread crumbs, and perfectly cooked eggs, it's a dish that is sure to satisfy everyone at the table. Whether you're serving it for breakfast, lunch, or dinner, Eggs a la Goldenrod is sure to be a hit.
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