Looking for a fairly quick but appetizing dish for a company breakfast? Consider Eggs Goldenrod.
We spent the night with our good friends, Nancy and Gene McCay in Winston Salem last weekend, and for breakfast, Nancy prepared Eggs Goldenrod. The dish was attractive, it looked a little like Eggs Benedict, and it was delicious. Nancy served the dish on a split and toasted English muffin with a side of country ham and it was so good, I have put it at the top of my list for my next company breakfast ideas.
Here’s how.
Boil 4 eggs, perhaps in advance, peel the eggs and put them in the fridge.
When you’re ready, peel the eggs and separate the whites from the cooked yolks. Chop the whites into bite size pieces. In a small bowl, mash the yolks with a fork and set aside.
In a heavy saucepan or skillet, melt 2 T of butter. With a whisk, beat in 2 T flour, salt and pepper to form a roué, smooth and bubbly. Remove the roué from the stove and stir in 1 C milk (or cream) and 1 C shredded cheddar cheese. Return to the heat and bring the sauce to a gentle boil, stirring constantly. Boil about a minute and remove from the heat. Gently fold in the chopped egg whites, and it’s ready to plate.
Pour the sauce evenly on four plates with the English muffins, and then add the crumbled yolks. Voila! Eggs Goldenrod. Options could include crumbled bacon, ham of sausage mixed with the egg yolks or whites, but it’s pretty good the way it is. Try it next time company comes a ‘calling.
Eggs Goldenrod (serves 4)
4 hard-boiled eggs
2 T Butter
2 T flour
¼ t salt
1/8 t pepper
1 C milk
1 C shredded cheddar cheese
4 English Muffins (split in half)