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

Southern Scramble - with Grits

My husband and I recently spent some time in South Carolina.  There we tried a myriad of foods.  Among them, fried pickles, fried okra, sweet potato french fries, sweet potato souffle, hash, ribs, barbecue (how could you visit the south without ribs or barbecue?), and my favorite GRITS.   
Honestly, several years ago I thought I'd try my hand at grits and had a disastrous experience with them.  We all thought they were pretty gross.

For some unknown reason, I put the box in the pantry and forgot about them.
When we returned from SC, I pulled out the box determined to figure out how to make these the right way since I'd enjoyed them so much.

Here's a recipe I found on the back of the box, that I just happened to have ingredients for on hand.

1.5 c. water

1/2 c. Quaker Quick Grits, uncooked

1 T. margarine or butter

1 c. shredded Swiss cheese

6 beaten eggs

1 c. cubed ham

2 T. sliced green onions (or whatever is on hand)

1/2 t. salt (optional)

1/8 t. pepper

In large skillet, bring water to a boil, and slowly stir in grits.  Reduce heat and simmer 3-5 minutes, or until thickened - stirring frequently. 

Stir in margarine. 

Combine 1/2 c. cheese with remaining ingredients; mix well. 

Pour into grits, stir lightly. 

Cook over medium heat until eggs are soft set and cheese is melted, stirring occasionally. 

Sprinkle with remaining cheese. 

Note - Once grits and egg mixture are combined, do no over mix.  

Serves 6