Goldenrod Eggs
A whisper of nostalgia graces the palate in this creamy, comforting dish. Goldenrod Eggs transform simple ingredients into a delightful experience, perfect for a light brunch or a cozy supper. It's a blank canvas that is a great start for anyone looking to express themselves.
Nutrition
-
Carbohydrate
25 g
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Cholesterol
252 mg
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Fiber
1 g
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Protein
13 g
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Saturated Fat
11 g
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Sodium
384 mg
-
Sugar
7 g
-
Fat
20 g
-
Unsaturated Fat
0 g
DIRECTIONS
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01 Step
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In a large saucepan, melt the butter over medium heat. (1 minute)
02 Step
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Whisk in the flour and stir constantly until a smooth, paste-like mixture forms (a roux). (3 minutes)
03 Step
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Gradually whisk in the milk, ensuring no lumps form, and bring the mixture to a gentle simmer, stirring continuously. (5 minutes)
04 Step
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Reduce the heat to medium-low and cook, stirring occasionally, until the sauce has thickened to your liking. Season generously with salt and pepper. (5-10 minutes)
05 Step
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Carefully separate the hard-cooked egg whites from the yolks. Roughly chop the egg whites and gently stir them into the warm sauce. (3 minutes)
06 Step
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Press the egg yolks through a fine-mesh strainer using the back of a spoon. This creates a light and fluffy 'goldenrod' topping. (5 minutes)
07 Step
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Place a slice of toast on each plate. Ladle approximately 1/2 cup of the creamy egg white sauce over the toast. (2 minutes)
08 Step
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Garnish generously with the strained egg yolks and a delicate sprinkle of sweet paprika for a touch of color and warmth. (1 minute)
09 Step
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Serve immediately and savor the simplicity and comfort of this time-honored dish.
For an even smoother sauce, consider using a whisk with silicone coating to prevent sticking.
Feel free to experiment with different types of bread. Sourdough or brioche can add a unique dimension to the dish.
If you prefer a richer sauce, substitute half-and-half or cream for some of the milk.
Add a dash of nutmeg or a pinch of cayenne pepper to the sauce for extra depth of flavor.
Goldenrod Eggs are best enjoyed immediately after preparation to prevent the toast from becoming soggy.
RECIPE REVIEWS
Avarage Rating:
4.8/ 5 ( 90 Ratings)
Total Reviews: (7)
Rico Koelpin
Jan 16, 2025I used gluten free flour and it worked perfectly!
Lucas Kihn
Nov 29, 2024I've made this recipe several times now, and it's always a crowd-pleaser.
Howell Breitenberg
Apr 24, 2024Excellent recipe. My family loved it so much.
Anastacio Heidenreich
Jan 29, 2024The tip about infusing the milk is genius! I used thyme and it added such a lovely aroma.
Damion Tillman
Dec 22, 2023This was a huge hit at our brunch! The smoked paprika really elevates the flavor.
Mackenzie Dickens
Aug 24, 2023The sauce was so creamy and the egg yolks added a beautiful richness. Will definitely make again!
Shayne Langworth
Jul 16, 2023So easy to make and incredibly delicious. My kids loved it!