Eggs à La Goldenrod Recipes

GOLDENROD EGG

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.

EGGS A LA GOLDENROD

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.

GOLDENROD EGGS

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.

EGGS GOLDENROD

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.