Chef's Choice: Eggs Goldenrod

Eggs Goldenrod

Recipe courtesy of Betty Crocker. Thanks to the Sellers Family for sharing this wonderful dish with me!

This was the first dish my wife ever cooked for me. I was hesitant to try it but, it is deceptively delicious. A simple recipe, you surely have the ingredients in your kitchen. My wife served it for dinner but, it is also a marvelous brunch dish.

I had never heard of Eggs Goldenrod and thought it was something her midwestern parents had come up with. However, I couldn't be more wrong. This classic 50's recipe comes from the Betty Crocker Picture Cookbook. If you're wondering what to do with all those leftover Easter eggs, give this recipe a try. I have a good feeling this will become part of your family repertoire too.

INGREDIENTS

• • 4 hard-cooked eggs
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 1/8 teaspoon (black) pepper
  • 1 cup milk
  • 4-6 slices buttered toast, chopped or torn into bite-size pieces (Or leave toasted bread whole), separated onto four serving plates.

METHOD

1. 1. Peel eggs; separate whites from yolks. Chop whites into bite-size pieces. In a small bowl, mash yolks with a fork or press through a fine strainer. Set (yolks) aside.
   2. In a 1-quart heavy saucepan, melt butter over low heat. With a whisk, beat in flour, salt, and pepper. Cook over low heat, stirring until the mixture is smooth and bubbly. Remove sauce from heat. Stir in milk.
   3. Return sauce to heat. Heat to boiling, stirring constantly. Remove from heat. Add chopped egg whites into the white sauce.
   4. To serve, arrange buttered toast pieces on four serving plates. Pour creamed eggs over buttered toast pieces, sprinkle with yolks.

Chef's notes:

• This recipe can easily be doubled, tripled, and so on. Although this classic dish is good, as is, you may want to try these versions.
• Add chopped bacon to the white sauce when you add the whites.
• A little dash of truffle oil and/or summer truffles, garnished with chopped chives (and caviar!) turns this into a dish I would have served at the Ritz Carlton (San Francisco) for Sunday Brunch. (Toasted brioche, anyone?)
• Add a few dashes of hot sauce to the white sauce for a zesty version.
• For a south-of-the-border version, add cooked chorizo to the white sauce and toss with restaurant-quality tortilla chips. Garnish with cilantro and a squeeze of lime juice.