Pams Eggs Ala Goldenrod Recipes

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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

PAM'S EGGS ALA GOLDENROD



Pam's Eggs Ala Goldenrod image

My mother used to make these quite often for a weekend breakfast. She would have hard cooked eggs in the fridge almost all the time, and this is a quick and tasty dish for breakfast or dinner.

Provided by Pam Ellingson

Categories     Eggs

Time 35m

Number Of Ingredients 7

4 large eggs, hard boiled, peeled and chopped
3 Tbsp butter, cold
3 Tbsp flour
2 c milk
1/4 tsp curry powder
salt and pepper to taste
4 biscuits, buttered or 4 slices toast, buttered

Steps:

  • 1. Place your eggs in a small saucepan with enough water to cover and slowly bring to a boil. Boil for 2 minutes, then cover and let sit for 12 to 15 minutes. Rinse with cold water, when cooled, peel and chop.
  • 2. While cooking the eggs, in a separate saucepan, melt the butter over medium-high heat, add the flour and cook for one or two minutes to cook out the raw flour taste. Whisk in the milk and cook until thickened. Cover and set aside until the eggs are chopped.
  • 3. Place the chopped eggs into the hot cream sauce, add the curry powder and salt and pepper to taste. Stir until blended, and serve hot over buttered toast or biscuits. You can save back a little of the egg to garnish the dish or sprinkle with a little paprika or more curry powder. This is great served with crisp bacon or ham, and a nice fresh fruit salad. (For Mother's Day, Have a pitcher of Mimosa's in the fridge for "dessert"!)

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

GOLDENROD EGG



Goldenrod Egg image

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

½ cup butter
½ cup flour
salt and pepper to taste
1 quart milk
8 hard-cooked eggs
8 slices white bread, toasted
1 pinch paprika

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

GOLDENROD EGGS



Goldenrod Eggs image

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

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

2 hard-boiled large eggs
2 tablespoons plus 2 teaspoons butter, softened and divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup milk
2 slices bread, toasted

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 :

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