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Eggs à la Goldenrod
Eggs à la Goldenrod
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Prep Time:
30 minutes
Total Time:
30 minutes
Vintage brunch dish using hard-boiled eggs from Betty Crocker's classic cookbook.
Ingredients:
  • 4 hard-cooked eggs
  • 2 tablespoons butter
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup milk
  • 4 to 6 slices buttered toast, chopped or torn into bite-sized pieces, separated onto four serving plates
Instructions:
  • Peel the eggs and separate the whites from the yolks. Chop the whites into bite-sized pieces and mash the yolks in a small bowl with a fork or press through a fine strainer. Set aside.
  • Melt butter in a small heavy saucepan over low heat. Whisk in flour, salt, and pepper until smooth and bubbly. Remove from heat and stir in milk.
  • Return the sauce to heat and bring it to a boil while stirring constantly. Let it boil for 1 minute or until the sauce slightly thickens. Take it off the heat and gently fold in the chopped egg whites.
  • Place a bed of buttered toast on each of the 4 serving plates. Pour the creamy scrambled eggs over the toast and finish by sprinkling with yolks.

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