Eggs à la Goldenrod

4.8(27)

A versatile recipe from Betty Crocker’s 1956 Picture Cook Book, this pretty gold and white dish is perfect for brunch and a delicious way to make use of leftover hard-boiled eggs.

by Betty Crocker Kitchens

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Breakfast

Servings

Total time

30 min

prep 30 min

Calories / serving

280 kcal

Ingredients (7)

serves

4 hard-cooked eggsegg
2 tablespoons butterbutter
2 tablespoons Gold Medal™ all-purpose flourflour
1/4 teaspoon saltsalt
1/8 teaspoon pepperpepper
1 cup milkmilk
4 to 6 slices buttered toast, chopped or torn into bite-sized pieces, separated onto four serving plates

Instructions (4 steps)

01Peel eggs; separate whites from yolks. Chop whites into bite-sized pieces. In small bowl, mash yolks with fork or press through fine strainer. Set aside.
02In 1-quart heavy saucepan, melt butter over low heat. With whisk, beat in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove sauce from heat. Stir in milk.
03Return sauce to heat; heat to boiling, stirring constantly. Boil 1 minute or until sauce thickens slightly. Remove from heat. Fold chopped egg whites into white sauce.
04To serve, arrange buttered toast pieces on 4 serving plates. Pour creamed eggs over buttered toast pieces; sprinkle with yolks.

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Rich recipe — supports nutrition-aware planning.