Not everyone likes eggs with runny yolks, but I love them, like in my poached eggs recipe. Sprinkled with salt and freshly ground pepper, soaking slightly into slices of toast, I think they are heavenly.
This classic recipe is another way to have eggs atop toast that has a similar taste without the runny yolks. I’ve had it in my cookbook since the beginning, taped to the first page of the section on breakfast food. It uses hard-boiled eggs, so it requires planning ahead, and a simple white sauce. Serve this to impress guests at a brunch or just for yourself when you’re looking for a different take on your breakfast eggs.
4 slices toast (any type of bread will do, but a darker one will look especially nice)
3 hard-boiled eggs
1 cup white sauce (recipe follows)
Dried parsley for garnish
Make the white sauce.
Cut the slices of toast in half lengthwise. Separate cooked egg yolks from egg whites. Chop egg whites finely, add to the white sauce and pour over toast.
Force yolks through a strainer or potato ricer and sprinkle over the sauce, then sprinkle with dried parsley.
1 Tbsp. butter
1 Tbsp. flour
1/4 tsp. salt
1 cup milk
In small saucepan, melt butter. Add flour, salt, and pepper and stir with a whisk until well blended. Pour in milk a little at a time, stirring constantly.
Bring to a boil and boil for about 2 minutes, continuing to stir. The sauce will be somewhat thin.
3 thoughts on “Eggs Goldenrod”
My mom made this when I was a kid. She would add a little chopped fresh steamed asparagus to the eggs and white sauce. My job was to push the egg yolks through the strainer with a spoon. Thank you for bringing back a nice memory. 🙂
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I’m so glad! What a nice memory! Thank you for sharing that. And the asparagus is a great idea, too.
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