Eggs Goldenrod
Recipe from Midwest Living

Hard-boiled eggs are stirred into a creamy white sauce and served over flaky biscuits in this breakfast recipe.


Eggs Goldenrod

by 8  people


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Servings: 4
Total Time: 35 mins
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Ingredients
  • 6   
    Hard-Cooked Eggs (recipe follows)
  • 3   tablespoons 
    butter
  • 3   tablespoons 
    all-purpose flour
  • 1/4  teaspoon 
    salt
  • 1/4  teaspoon 
    ground black pepper
  • 2   cups 
    whole milk
  •  
    Salt and ground black pepper
  • 4   
    warm biscuits, toast points or frozen puff pastry shells, baked
  •  
    Paprika
  • 1   tablespoon 
    snipped fresh parsley or chives
Hard-Cooked Eggs
  • 5 - 6   
    eggs

Directions
1.
Prepare Hard-Cooked Eggs. Coarsely chop the peeled eggs. Set aside.
2.
In a medium saucepan, melt butter over medium heat. Stir in flour, 1/4 teaspoon salt and 1/4 teaspoon black pepper until well combined. Cook and stir until flour-butter mixture (roux) is slightly golden and releases a slightly nutty aroma, about 8 minutes. Stir in milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Fold in chopped eggs; heat through. Season to taste with additional salt and pepper.
3.
To serve, spoon egg mixture over warm biscuits, toast points or pastry shells. Sprinkle with paprika and parsley. Make 4 main-dish servings.
Hard-Cooked Eggs
1.
To peel a hard-cooked egg, gently tap it on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end. Makes 5 or 6 hard-cooked eggs.
2.
Place eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let stand for 15 minutes; drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain.

Nutrition information
Per Serving: cal. (kcal) 501, Fat, total (g) 30, chol. (mg) 355, sat. fat (g) 13, carb. (g) 38, fiber (g) 1, pro. (g) 18, vit. A (IU) 1069, vit. C (mg) 2, sodium (mg) 770, calcium (mg) 323, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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