Eggs Goldenrod

Eggs Goldenrod

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

Recipe from Midwest Living
SERVINGS
4
TOTAL TIME
35 mins

Eggs Goldenrod

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

Recipe from Midwest Living
Recipe from Midwest Living
Eggs Goldenrod
SERVINGS
4
TOTAL TIME
35 mins
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

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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. 
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.

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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