Wednesday, January 21, 2015

Eggs on a Goldenrod

 Eggs on a Goldenrod

I learned how to make this when we were first married, as it was one of my husband's favorite breakfasts. This pulls together in a pinch (about 10 minutes) when hard boiled eggs are on hand. This warm and creamy comfort food, offset with crunchy toast, brings a welcome break from breakfast monotony. 

4-6 hard boiled eggs - reserve one yolk
Toasted bread (butter is optional)
Basic White Sauce

Basic White Sauce
4 tablespoons Corn Starch
1 quart milk
8 tablespoons butter or margarine
1 teaspoon salt
1 teaspoon black pepper

Stove Top: Combine corn starch and milk in a small saucepan; stir until smooth. Add butter, salt and pepper. Stirring constantly, simmer over medium heat for 1 minute.

Microwave: Combine corn starch and milk in a 2-quart microwave-safe bowl; stir until smooth. Microwave on HIGH (100%) for 2 minutes; remove and stir. Microwave 1 to 2 minutes more, or until mixture thickens and boils for 1 minute. Remove from microwave. Stir in butter, salt and pepper.

Once the white sauce has thickened, use an egg slicer to dice 4 hard boiled eggs - reserving one cooked egg yolk. 
I use one like this, and hold the egg in my hand, and cut criss cross.  This can also be done with a knife and cutting board. 

Add diced eggs to white sauce, and stir to combine. 

Spoon sauce over toasted bread. 

Gently push the reserved egg yolk through a small sieve, to produce a fine egg yolk powder.  Sprinkle over the creamed eggs and toast as a garnish and serve.  

Serves 6-8