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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equawnis Mcferren
[email protected]This dish is a classic for a reason. It's simple, delicious, and always a crowd-pleaser. I highly recommend it.
Richard Cieciwa
[email protected]This dish is a bit pricey to make, but it's a great way to indulge yourself every once in a while. It's definitely worth the splurge.
Zain King
[email protected]I love the presentation of this dish. It's so elegant and sophisticated. I'm sure it would be a hit at a dinner party.
Md,jihad Forazi
[email protected]This dish is a bit time-consuming to make, but it's worth it. The end result is a delicious and impressive dish that's perfect for a special occasion.
Suhel music
[email protected]I'm not sure what I did wrong, but this dish was a disaster. The sauce curdled and the eggs were scrambled. I'll have to try again another time.
RFB Gaming
[email protected]This dish was easy to make, but it didn't turn out as well as I hoped. The sauce was too thick and the eggs were rubbery.
Lilkelvin Mkt
[email protected]The eggs were a bit overcooked for my taste, but the sauce was delicious. I'll definitely be making this dish again, but I'll cook the eggs for a shorter amount of time.
Simon Salinas
[email protected]I found this dish to be a bit bland. I added some salt, pepper, and garlic powder to the sauce, and it helped a lot.
Sunnyiah Purce
[email protected]This dish is a bit rich for me, but it's still delicious. I usually only eat it once or twice a year, but it's always a treat.
Dj JEFF WARRIOR
[email protected]I'm not a big fan of eggs, but I loved this dish! The sauce was so creamy and flavorful, and the eggs were cooked perfectly.
Nathan Ojeda
[email protected]This is a great comfort food dish. It's warm, filling, and satisfying. I always feel better after eating a bowl of Eggs La Goldenrod.
Najib Nja
[email protected]I love that this dish can be made ahead of time. I often make it for brunch on the weekends, and it's always a crowd-pleaser.
Sticket Guy
[email protected]This dish is so versatile! I've made it with different types of bread, cheese, and vegetables, and it always turns out great. It's a great way to use up leftover ingredients.
Mumo Kindu
[email protected]I added some chopped ham to the sauce, and it gave it a nice smoky flavor. I also used sharp cheddar cheese instead of mild cheddar, which made the sauce extra cheesy and delicious.
David Xaiver Lewis
[email protected]This was my first time making Eggs La Goldenrod, and it was delicious! The instructions were easy to follow, and the dish turned out perfectly.
Afran ahamed
[email protected]I've made this dish several times and it always turns out great. It's a quick and easy weeknight meal that the whole family loves.
Anum mandokhail
[email protected]This dish was a hit with my family! The eggs were fluffy and flavorful, and the sauce was rich and creamy. I will definitely be making this again.