Eggs Goldenrod combines eggs with a basic white sauce. It makes for a delicious breakfast or, better yet, a fabulous brunch. All you need is hard- boiled eggs; and the sauce takes a few minutes to prepare. Combine it all, and you have a special dish. Classic cuisine at its finest.
EGGS GOLDENROD
Ingredients:
4 hard boiled eggs
4 slices toasted bread
2 cups white sauce
2 medium-to large tomatoes, sliced into garnish pieces (four for each plate)
1/3 cup chopped scallions
Ingredients: (For the Sauce)
4 tablespoons butter
4 tablespoons flour
2 cups milk
Instructions:
- Boil the eggs in water to cover by at least one inch until done. I find that the best way to accomplish this involves bringing the water to a boil, removing from heat, covering the pot and letting the eggs sit in the hot water for 12 minutes. Then drain, rinse eggs under cold running water and peel, which involves cracking the eggs against the pan or a hard surface and peeling so that the shell slides off easily. Some folks still prefer the old=fashioned way to boil eggs. This involves bringing eggs to a boil, cover pot and simmer for 20 minutes to a half hour, then peeling. Go with what works best for you. After eggs are done and peeled, cut in half and remove yolks with a knife or spoon.
- While eggs are cooking, make white sauce: Melt butter in a pan or skillet over low heat. Add flour and blend well with a fork or wire whisk. Sitr in milk and, as it cooks, bring slowly to a boiling point, stirring constantly until it forms a smooth sauce.
- Chop whites of eggs very fine and add to the hot white sauce.
- Chop egg yolks very fine.
- Place toast on individual plates. Pour sauce over the toast.
- Garnish with the yolks on top, along with tomatoes around toast. Top with scallions and serve.
Yield: 4 servings.
