Best Goldenrod Eggs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EGGS à LA GOLDENROD



Eggs à la Goldenrod image

A versatile recipe from Betty Crocker's 1956 Picture Cook Book, this pretty gold and white dish is perfect for brunch and a delicious way to make use of leftover hard-boiled eggs.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 4

Number Of Ingredients 7

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

Steps:

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

Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 215 mg, Fat 2 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 5 g, TransFat 0 g

GOLDENROD EGGS



Goldenrod Eggs image

This is a dish my wife had to learn to make in her high school home economics class. I've adapted and renamed it. To me, it has no equal and brings to mind those special days of the '40's. -Richard, Ramsey Eugene, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

2 hard-boiled large eggs
2 tablespoons plus 2 teaspoons butter, softened and divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup milk
2 slices bread, toasted

Steps:

  • Cut eggs in half; remove yolks and set aside. Chop egg whites; set aside. In a small saucepan, melt 2 tablespoons butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in egg whites; heat through. Spread each slice of toast with 1 teaspoon remaining butter. Pour sauce over toast. Force egg yolks through a sieve to break into small pieces; sprinkle over sauce.

Nutrition Facts :

EGGS GOLDENROD



Eggs Goldenrod image

Hard-boiled eggs are paired with creamy white gravy and buttered toast in this old-school Southern dish. It's just the thing for Easter breakfast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Number Of Ingredients 7

4 tablespoons unsalted butter, plus more for toast
1/4 cup unbleached all-purpose flour
3 cups whole milk
Kosher salt and freshly ground pepper
6 peeled hard-boiled eggs
6 slices white sandwich bread
Chopped chives and smoked paprika, for serving

Steps:

  • Melt butter in a medium saucepan over medium-high heat. Add flour; whisk until nutty and golden, 1 to 2 minutes. Whisk in milk; bring to a gentle boil, whisking constantly, until mixture thickens to consistency of gravy, 4 to 5 minutes. Remove from heat, season with salt and pepper, and cover to keep warm.
  • Cut eggs in half. Remove yolks and press through a medium-mesh sieve, or mince them. Chop whites; stir into bechamel. Toast and butter bread. Divide bechamel mixture evenly among toasts; sprinkle evenly with yolks. Top with chives, paprika, and pepper. Serve immediately.

EGGS A LA GOLDENROD



Eggs a La Goldenrod image

This was one of the first dishes we learned to make when I was in Home Economics Class back in the late '60. We love it. The only problem seems to be making enough.

Provided by True Texas

Categories     Breakfast

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 7

6 hard-boiled eggs
2 cups milk
4 tablespoons butter
4 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon pepper
8 slices bread, toasted

Steps:

  • Melt butter, add flour and stir until the mixture is smooth and well blended.
  • Add milk very slowly stirring as you add.
  • Continue to stir and cook over a low heat.
  • Cook until the mixture starts to thicken.
  • Add salt and pepper to mixture and set aside.
  • Peel boiled eggs and remove the yolks from the eggs.
  • Chop the whites of the eggs and add them to the white sauce.
  • Toast bread and slice it diagonally.
  • Arrange the bread slices on a plate and pour the sauce over the toast.
  • Take a grater and grate the egg yolks over the sauce.
  • Serve warm.

Nutrition Facts : Calories 610.6, Fat 34.2, SaturatedFat 17.2, Cholesterol 436.5, Sodium 1261.2, Carbohydrate 50.5, Fiber 1.9, Sugar 4, Protein 24.3

BILTMORE GOLDENROD EGGS



Biltmore Goldenrod Eggs image

Easily made and a beautifully elegant presentation. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Kid Friendly

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

3 eggs, hard cooked and peeled
1 cup medium white sauce, hot
6 slices bread, toasted
parsley, for garnish (optional)

Steps:

  • Separate yolks and whites of boiled eggs.
  • Chop whites finely and add to white sauce.
  • Pour sauce over 4 pieces of the toast.
  • Rub egg yolks through a strainer or crumble very finely and sprinkle over the top.
  • Cut remaining toast in triangles and place on side of dish.
  • Garnish with parsley.

Nutrition Facts : Calories 245.2, Fat 11.4, SaturatedFat 3.2, Cholesterol 143.9, Sodium 466.1, Carbohydrate 25, Fiber 1, Sugar 4.5, Protein 10

GOLDENROD EGGS



Goldenrod Eggs image

Make and share this Goldenrod Eggs recipe from Food.com.

Provided by Millielou

Categories     Breakfast

Time 17m

Yield 2 serving(s)

Number Of Ingredients 6

4 hardboiled egg, shelled
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk (whole or lowfat)
salt and pepper
2 toasted English muffins or 2 slices toasted bread

Steps:

  • Separate the whites and yolks of cooked eggs, dice the whites, set aside yolks.
  • Place butter in saucepan, and melt over medium heat.
  • Stir in flour, stirring constantly, until butter and flour are well blended; then cook over low heat stirring at least 2 minutes more.
  • Slowly add milk, stirring constantly and cook for 5 minutes.
  • Stirring until sauce has thickened, add salt and pepper to taste.
  • Add the diced egg white to the sauce.
  • Place toasted english muffin halves on serving plates, spoon sauce over muffins.
  • Using a fine grater, grate egg yolks over each portion.
  • Serve hot.

Nutrition Facts : Calories 493.6, Fat 27.5, SaturatedFat 14.1, Cholesterol 425, Sodium 508, Carbohydrate 39.2, Fiber 2.2, Sugar 3, Protein 22.1

MEMAW'S COUNTRY EGGS GOLDENROD



Memaw's Country Eggs Goldenrod image

I do not know the origin of this recipe. This is an old family recipe that my grandmother would make for us on Easter, after our egg hunt. She was born and raised on a farm in Iowa. We always looked forward to this meal. She would always serve this with bacon, juice, and milk.

Provided by Mindi Jones

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 30m

Yield 6

Number Of Ingredients 7

4 cups milk
¼ cup cornstarch
3 tablespoons butter
1 teaspoon salt
¼ teaspoon ground black pepper
12 hard-boiled eggs, peeled and sliced
12 slices bread, toasted

Steps:

  • Stir milk, cornstarch, butter, salt, and black pepper together in a saucepan over medium heat; cook and stir until the mixture is thick and smooth, about 20 minutes.
  • Stir egg slices into the sauce and cook until just warmed, about 5 minutes. Ladle egg and sauce over toast slices.

Nutrition Facts : Calories 440.8 calories, Carbohydrate 39 g, Cholesterol 452.3 mg, Fat 21.2 g, Fiber 1.3 g, Protein 21.9 g, SaturatedFat 9.3 g, Sodium 960.2 mg, Sugar 10.9 g

PAM'S EGGS ALA GOLDENROD



Pam's Eggs Ala Goldenrod image

My mother used to make these quite often for a weekend breakfast. She would have hard cooked eggs in the fridge almost all the time, and this is a quick and tasty dish for breakfast or dinner.

Provided by Pam Ellingson

Categories     Eggs

Time 35m

Number Of Ingredients 7

4 large eggs, hard boiled, peeled and chopped
3 Tbsp butter, cold
3 Tbsp flour
2 c milk
1/4 tsp curry powder
salt and pepper to taste
4 biscuits, buttered or 4 slices toast, buttered

Steps:

  • 1. Place your eggs in a small saucepan with enough water to cover and slowly bring to a boil. Boil for 2 minutes, then cover and let sit for 12 to 15 minutes. Rinse with cold water, when cooled, peel and chop.
  • 2. While cooking the eggs, in a separate saucepan, melt the butter over medium-high heat, add the flour and cook for one or two minutes to cook out the raw flour taste. Whisk in the milk and cook until thickened. Cover and set aside until the eggs are chopped.
  • 3. Place the chopped eggs into the hot cream sauce, add the curry powder and salt and pepper to taste. Stir until blended, and serve hot over buttered toast or biscuits. You can save back a little of the egg to garnish the dish or sprinkle with a little paprika or more curry powder. This is great served with crisp bacon or ham, and a nice fresh fruit salad. (For Mother's Day, Have a pitcher of Mimosa's in the fridge for "dessert"!)

SUE'S GOLDENROD EGGS



Sue's Goldenrod Eggs image

We got this from my mother in law. We serve it for dinner as much as we serve it for breakfast. You can double the recipe. You may need more salt

Provided by bill mayes

Categories     Breakfast

Time 25m

Yield 4 toasts, 4 serving(s)

Number Of Ingredients 7

5 hard-boiled eggs
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon white pepper
1/2 teaspoon salt
1 cup milk
4 slices toasted bread

Steps:

  • Combine dry mix with melted butter and add milk to make a hot white sauce. Seperate egg yokes from egg whites and crumble eggs yokes in a small bowel. cut up egg whites. Add egg whites to the white sauce and pour over toast. sprinkle tops with egg yokes and serve hot. Enjoy.

Nutrition Facts : Calories 268, Fat 15.5, SaturatedFat 7.3, Cholesterol 256.9, Sodium 576.6, Carbohydrate 19.3, Fiber 0.7, Sugar 1.8, Protein 12.2

GOLDENROD EGGS



Goldenrod Eggs image

These eggs are so good made this way,enjoy something different!

Provided by Nancy Allen

Categories     Eggs

Time 20m

Number Of Ingredients 6

5 to 6 eggs, hard-boiled, peeled and halved
6 Tbsp butter or sausage drippings
6 Tbsp all-purpose flour
23/4 c milk
salt & pepper to taste
toast or split biscuits

Steps:

  • 1. Place egg yolks in a small bowl; mash and set aside. Chop egg whites and set aside.
  • 2. Place butter or drippings in a medium saucepan over medium high heat; whisk in flour. Slowly pour in milk until desired consistency is achieved. Continue to heat through until mixture thickens.
  • 3. Stir in egg whites; season with salt and pepper as desired. Spoon over toast or biscuits. Sprinkle mashed egg yolks over each serving. Makes 4 wonderful servings!

EGGS GOLDENROD



EGGS GOLDENROD image

Categories     Breakfast

Yield Serves 3 to 4 people

Number Of Ingredients 6

4 slices wheat bread, toasted
5 or 6 eggs, hard cooked
3 T butter
4 T flour
1-1/2 cups milk
Salt and pepper to taste

Steps:

  • Melt the butter in a medium saucepan. Add flour and cook until it toasts very slightly. Turn off heat. When mixture stops sizzling, add the milk all at once, whisking madly. Turn heat to medium high and whisk until thickened. Chop eggs and add to mixture. Add salt and pepper to taste. Serve over toast.

BILTMORE GOLDENROD EGGS



Biltmore Goldenrod Eggs image

Easily made and a beautifully elegant presentation. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by @MakeItYours

Number Of Ingredients 4

3 eggs, hard cooked and peeled
1 cup medium white sauce, hot
6 slices bread, toasted
parsley, for garnish (optional)

Steps:

  • Separate yolks and whites of boiled eggs.
  • Chop whites finely and add to white sauce.
  • Pour sauce over 4 pieces of the toast.
  • Rub egg yolks through a strainer or crumble very finely and sprinkle over the top.
  • Cut remaining toast in triangles and place on side of dish.
  • Garnish with parsley.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #for-1-or-2     #breakfast     #eggs-dairy     #eggs     #dietary     #number-of-servings

Related Topics