If you’ve run out of ideas for an inventive and interesting egg breakfast, try the sauce-cum-casserole dish Eggs Goldenrod. This breakfast treat mixes hard-boiled egg whites and simple white sauce into a thick stew that tastes delicious when poured on toast. Best of all, it requires little in the way of ingredients—its primary components are just eggs, milk, flour and butter.
Ingredients for Eggs Goldenrod
- 8 large eggs
- 8 tbsp flour
- 1 stick of butter (8 tbsp)
- 8 slices bread
- 4 cups milk
- Salt and Pepper to taste
Eggs Goldenrod Breakfast Recipe
- Fill a saucepan with water and add the eggs. Set the saucepan on the stove at high heat and allow to boil for ten minutes. Pour out the boiling water, taking care not to lose any eggs, and run cold water from the faucet over the eggs. When the eggs are cool, peel off their shells and set them on a plate. Cut each one in half and spoon the yolk into a bowl.
- Slice the egg whites into small strips; set aside. Melt the butter in a saucepan. Add the flour and stir until smooth (you may also add salt and pepper in this step, if desired).
- Slowly add in milk; stir and set heat to high. When mixture boils, stir until it thickens and forms bubbles.
- Add egg whites and lower heat to medium. Stir until the whites are fully covered, then pour on toast.
- Garnish egg whites with powdered yolk. Mash the yolks with a fork to reach desired consistency.
Tips for the Perfect Egg Breakfast
When cooking the white sauce, remember to keep stirring. Flour and butter will stick to the bottom of the saucepan if left on the burner for too long. You should also be careful to pour in the milk gradually; dumping it all in at once will thin the sauce and leave you with a runny mess.
For the egg whites, slice them up lengthwise into long strings, just as you would an onion. You can also pat them down with a paper towel to remove excess moisture and ensure a thick sauce.
Salt and pepper are just two of the condiments you can add to spice up the flavor. Paprika, Old Bay Seasoning and thyme all add zest and novelty to the recipe. You can also add a tablespoon of dry mustard if you want a spicier white sauce.
Finally, consider pushing the yolks through a garlic press or a sieve. This leads to a finer powder that you can more easily use as a garnish.
