Eggs Goldenrod

5 from 1 vote

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: Vegetarian

Keyword: avocado toast, breakfast, eggs, eggs goldenrod, sauce

Servings: people

Calories: 223kcal

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*

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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

*Although the recipe calls for 12 eggs, you will only use about half of the egg yolks.

*Depending on how much sauce each person likes, there is usually enough for some people to have 2 pieces of toast.

Nutrition