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Eggs a la Goldenrod
What to do with all of those hard boiled eggs after Easter? Make this vintage recipe just like Grandma used to . . . Eggs a la Goldenrod. The perfect Easter Brunch Recipe!
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Servings: 8
Calories: 616kcal
Ingredients
- 12 Hard Boiled Eggs*
- 1/2 Cup Butter 1 stick
- 1/2 Cup Flour
- 1/2 tsp Salt
- 1/4 tsp Ground Pepper
- 3 Cups Whole Milk
- 2 Packages Pillsbury Grands Biscuits or a Loaf of Toasted Bread
Instructions
Preparation
- Peel the 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 the egg yolks through a fine mesh strainer to create the 'yolk sprinkles'.
- Bake biscuits according to package directions or prepare toast.
Egg White Gravy
- In a 3qt saucepan, melt butter over medium/low heat.
- Once melted, slowly add the flour, salt and pepper while whisking.
- Continue to cook while whisking frequently until sauce is smooth and bubbly. (about 3-4 minutes)
- Slowly add the milk while whisking.
- Continue to cook and stir frequently until sauce begins to lightly boil. (about 13 minutes)
- Boil while stirring constantly for 1-2 minutes. The consistency should be a thin gravy.
- Remove from heat and fold in the chopped egg whites. Salt and pepper to taste.
- Serve egg white gravy over biscuits or toast. Top with the egg yolk sprinkles.
Notes
*I use the Martha Stewart Hard Boiled Egg method*
**If using colored Easter eggs, any dye on the egg whites will color the gravy**
**If using colored Easter eggs, any dye on the egg whites will color the gravy**
Nutrition
Serving: 1g | Calories: 616kcal | Carbohydrates: 59g | Protein: 20g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 16g | Trans Fat: 4g | Cholesterol: 320mg | Sodium: 1356mg | Fiber: 1g | Sugar: 13g
Tried this recipe?Mention @wonkywonderful or tag #wonkywonderful!