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Eggs a la Goldenrod

Eggs a la Goldenrod

A rich and creamy gravy made with hard boiled eggs and served over toasted bread.

Eggs a la Goldenrod

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21 people Yepped this recipe

servings: 4

total time: 30 minutes

added on 06/08/2020

recipe by: Frankie

INGREDIENTS

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Place the eggs in a saucepan and cover with water then bring to a boil over medium-high heat.
When the water starts to boil cover then pan and turn off the heat then let eggs sit in the covered pan for 10 minutes.
Rinse the eggs under cold water then peel off the shells.
Slice the eggs in half then separate the yolks from the whites and set them aside.
Melt the butter in the now empty saucepan over medium heat.
Stir in the flour, 1/2 tsp salt, and 1/4 tsp pepper until thoroughly combined.
Slowly whisk in the milk and bring to a slight boil.
Reduce the heat to low and cook, while stirring, until thickened, about 5 minutes.
Take the saucepan off the heat and set aside.
Roughly chop up the egg whites and stir them into the gravy then season the gravy with salt & pepper to taste.
Serve the toast topped with gravy then topped with crumbled egg yolk.

21 people Yepped this recipe

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