Sues Goldenrod Eggs Recipes
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
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 :
BILTMORE GOLDENROD EGGS
Easily made and a beautifully elegant presentation. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Kid Friendly
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Separate yolks and whites of boiled eggs.
- Chop whites finely and add to white sauce.
- Pour sauce over 4 pieces of the toast.
- Rub egg yolks through a strainer or crumble very finely and sprinkle over the top.
- Cut remaining toast in triangles and place on side of dish.
- Garnish with parsley.
Nutrition Facts : Calories 245.2, Fat 11.4, SaturatedFat 3.2, Cholesterol 143.9, Sodium 466.1, Carbohydrate 25, Fiber 1, Sugar 4.5, Protein 10
SUE'S GOLDENROD EGGS
We got this from my mother in law. We serve it for dinner as much as we serve it for breakfast. You can double the recipe. You may need more salt
Provided by bill mayes
Categories Breakfast
Time 25m
Yield 4 toasts, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine dry mix with melted butter and add milk to make a hot white sauce. Seperate egg yokes from egg whites and crumble eggs yokes in a small bowel. cut up egg whites. Add egg whites to the white sauce and pour over toast. sprinkle tops with egg yokes and serve hot. Enjoy.
Nutrition Facts : Calories 268, Fat 15.5, SaturatedFat 7.3, Cholesterol 256.9, Sodium 576.6, Carbohydrate 19.3, Fiber 0.7, Sugar 1.8, Protein 12.2
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 Allrecipes Member
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Cut eggs in half; remove yolks and set aside. Chop egg whites; set aside. In a small saucepan, melt 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. Pour over toast. Force egg yolks through a sieve to break into small pieces; sprinkle over sauce.
Nutrition Facts : Calories 335.6 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 850.7 mg, Sugar 7.4 g
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