Eggs Goldenrod
Eggs Goldenrod is an Easter tradition in our family, and a delicious one at that! With simple ingredients, this dish is a great way to use up the hard-boiled eggs that the kids decorate.
Growing up, Easter came with many great traditions. Of course, dying eggs was always a favorite of mine, a good chance to be creative. And then there was Easter morning… which started with church, followed by a gathering at Grandma’s house with the whole family. And then the Easter egg hunt. I remember lining up by the door with my cousins, waiting impatiently for the adults to let us run outside and find the candy-filled eggs.
There was another favorite tradition of mine – Easter breakfast. It was delicious, but also a fun way for us kids to participate. We would all crowd around the kitchen and peel the eggs we had dyed days before. It was a very colorful process, as you can imagine. (If any of the eggs were cracked when we dyed them, we would end up with tie-dye eggs.) Then the adults would finish making the Eggs Goldenrod, and we all ate together as a family.
Every year this was our tradition – and though I had no idea where it came from, I always loved it. I’ve tried a few times to figure out how it came to be. I don’t know that I’ve ever met a single person outside our family who even knows what Eggs Goldenrod is, which made it even more of a mystery. After some digging within the family, the most I have found out is that my Grandpa grew up in Montana eating it every year for Easter. He loved it, so my Grandma (who joked that she didn’t know how to boil an egg when they first got married) learned how to make it. Which means that although we don’t know the origin, it has been going on for several generations. And although our family lives in several different states now, we all still make it each year.
Like many great traditions, I’m not sure precisely how or why this one got started. But I do know one thing – it’s a simple, delicious way to use those eggs that you hard-boiled and dyed! (Bonus: it pairs very well with mimosas!)
Eggs Goldenrod
Ingredients
- ½ stick butter
- 2-3 tbsp flour all purpose, or preferred flour
- 2 cups milk we use 2%
- salt & pepper to taste
- 12 eggs*
- 6 slices bread*
Instructions
- Boil water in a large pot. Gently add eggs with a spoon so they don’t crack. Boil for 12 minutes.
- Meanwhile, prepare an ice bath for the eggs. When they are done boiling, add them to the ice bath & let them soak at least 1 minute. This helps make them easier to peel.
- Peel eggs. Remove yolks & place in a separate bowl. Chop up egg whites – I prefer to leave them in somewhat large chunks for texture, but that is just personal preference.
- Heat a large sauce pan over medium heat. (You can use the same pan you boiled the eggs in.) Add the butter & swirl it around so it melts. Slowly whisk the flour in.
- Continue whisking for about 1 minute, or until the mixture thickens and just starts to brown. Slowly stir milk in and add salt & pepper to taste. Continue whisking the whole time. Bring to a boil & reduce for about 2-3 minutes. If it is too thick, add an extra splash of milk. Once the desired consistency is achieved, turn heat to low & stir in the egg whites.
- Meanwhile, toast bread.
- To assemble: Place a slice of toast on each plate. Ladle some of the egg mix onto the toast, & then grate (or crumble) yolk over the top. Sprinkle with salt & pepper if desired.
Notes
