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Eggs a la Goldenrod
Looking for a simple, budget-friendly recipe with old-fashioned charm? Eggs a la Goldenrod is a creamy, comforting dish that transforms humble hard-boiled eggs into a beautiful golden breakfast or brunch favorite.
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Servings: 4
Calories: 301kcal
Ingredients
- 6 Hard Boiled Eggs
- ¼ Cup Butter
- ¼ Cup Flour
- ¼ tsp Salt
- ⅛ tsp Ground Pepper
- 1½ Cups Whole Milk
- 1 Packages Pillsbury Grands Biscuits or 8 Slices Toasted Bread
Instructions
- Peel boiled eggs and slice in half. Separate the egg whites and yolks.
- Chop the egg whites to your desired size. Set aside.
- Using the back of a spoon, push egg yolks through a fine mesh strainer to create the fine yolk crumbles.
- Bake biscuits according to package directions or prepare toast.
- Melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook for about one minute, stirring constantly. Gradually pour in the milk, whisking continuously to prevent lumps.
- Continue to cook while whisking frequently until sauce is smooth and bubbly. (about 4-5 minutes)
- Cook until the sauce becomes smooth and thick enough to coat the back of a spoon.
- Remove from heat and fold in the chopped egg whites. Salt and pepper to taste.
- Serve egg white gravy over biscuits or toast. Top generously with crumbled egg yolks.
Nutrition
Serving: 1g | Calories: 301kcal | Carbohydrates: 11g | Protein: 13g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 321mg | Sodium: 365mg | Potassium: 244mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 893IU | Calcium: 155mg | Iron: 1mg
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