Eggs On A Goldenrod

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 Eggs on a Goldenrod

I learned how to make this when we were first married, as it was one of my husband’s favorite breakfasts. This pulls together in a pinch (about 10 minutes) when hard boiled eggs are on hand. This warm & creamy comfort food, offset with crunchy toast, brings a welcome break from breakfast monotony.

4-6 hard boiled eggs – reserve one yolk

Toasted bread (butter is optional)

Basic White Sauce

Basic White Sauce

4 tablespoons Corn Starch

1 quart milk
8 tablespoons butter or margarine
1 teaspoon salt
1 teaspoon black pepper

Stove Top: Combine corn starch & milk in a small saucepan; stir until smooth. Add butter, salt & pepper. Stirring constantly, simmer over medium heat for 1 minute.

Microwave: Combine corn starch & milk in a 2-quart microwave-safe bowl; stir until smooth. Microwave on HIGH (100%) for 2 minutes; remove & stir. Microwave 1 to 2 minutes more, or until mixture thickens & boils for 1 minute. Remove from microwave. Stir in butter, salt & pepper.

Once the white sauce has thickened, use an egg slicer to dice 4 hard boiled eggs – reserving one cooked egg yolk.

I use one like this, & hold the egg in my hand, & cut criss cross.  This can also be done with a knife & cutting board.

Add diced eggs to white sauce, & stir to combine.

Spoon sauce over toasted bread.

Gently push the reserved egg yolk through a small sieve, to produce a fine egg yolk powder.  Sprinkle over the creamed eggs & toast as a garnish & serve.

 

Serves 6-8

 

Sumber http://triedandtruefavoriterecipes.blogspot.com

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