Eggs Ala Wedgewood Recipes

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EGGS A LA GOLDENROD



Eggs a La Goldenrod image

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

6 hard-boiled eggs
2 cups milk
4 tablespoons butter
4 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon pepper
8 slices bread, toasted

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 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

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

EGGS ALA WEDGEWOOD



Eggs ala Wedgewood image

"A wonderful Christmas morning tradition in our household. Not the typical breakfast casserole but more of a layered omelet that you would expect at a fancy B&B!"

Provided by Linda C

Categories     Breakfast Casseroles

Time 45m

Number Of Ingredients 9

12 eggs
3 tsp fresh parsley, chopped
1 tsp nutmeg
1/2 c sour cream
3 green onion
1 lb bacon, cooked and crumbled
12 mushrooms, fresh, sliced
1 1/2 c grated cheddar cheese
salt and pepper

Steps:

  • 1. In a large skillet, scramble the eggs with the parsley and nutmeg. In a 9 x 13 baking dish, layer the scrambled eggs, salt and pepper, sour cream, green onions, bacon, mushrooms and cheddar cheese. Refrigerate the casserole OVERNITE. Bake in a 300 deg oven for 20-30 min or until the cheese is melted. Do not overbake

EGGS A LA WEDGEWOOD



Eggs a La Wedgewood image

Provided by Kitchen Crew

Categories     Eggs

Number Of Ingredients 8

12 eggs
3 tsp fresh parsley, minced
1 tsp nutmeg
salt and pepper to taste
1/2 c sour cream
1 Tbsp green onions, chopped
1 lb bacon, cooked and crumbled
12 whole button mushrooms

Steps:

  • 1. In a large skillet scramble the eggs with the parsley and nutmeg.
  • 2. In a 9 inch square baking dish layer the scrambled eggs, salt and pepper to taste, sour cream, green onions, bacon pieces, mushrooms and cheddar cheese.
  • 3. Refrigerate the casserole overnight.
  • 4. Bake in a 300 degree oven for 20 to 30 minutes, until the cheese is melted.
  • 5. Do not overbake.

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