Eggs à la Goldenrod

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

Ingredients

Ingredients

4
hard-cooked eggs
2
tablespoons butter
2
tablespoons Gold Medal™ all-purpose flour
1/4
teaspoon salt
1/8
teaspoon pepper
1
cup milk
4
to 6 slices buttered toast, chopped or torn into bite-sized pieces, separated onto four serving plates

Directions

Directions

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 To serve, arrange buttered toast pieces on 4 serving plates. Pour creamed eggs over buttered toast pieces; sprinkle with yolks.

Notes










Tips

Expert Tips

This recipe can easily be doubled or tripled for larger groups.

To ensure a smooth white sauce, stir constantly until it thickens.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.