Goldenrod eggs are chopped, hard-cooked eggs with a creamy white sauce served over toast for a delicious family breakfast tradition.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
336 Calories
Recipe Instructions
Step 1
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.
Step 2
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 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.
Step 3
Separate the hard-cooked egg whites from the yolks. Roughly chop egg whites and stir into the white sauce. Press egg yolks through a mesh strainer and set aside.