Sunday, April 12, 2009
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."- J.R.R. Tolkien
If you are wondering what to do with all those hard-boiled eggs you dyed for Easter, try making Eggs Goldenrod for dinner, lunch or even breakfast. Here’s there recipe:
The eggs should be room temperature, but if they’re not, put them in a bowl of warm water.
Make a white sauce:
¼ Cup butter
¼ Cup flour
1 to 1 ¼ Cup milk
1. Melt the butter in a medium sized sauce pan. Add the flour and stir until smooth. Cook this until it is bubbly. Add salt and white pepper (just a little of both). Cook the mixture, stirring often. Slowly add the milk, ¼ Cup at a time, whisking the mixture so lumps do not form. Let the mixture cook and thicken between additions.
2. Take six eggs from your stash of eggs and cut each one in half. Put the yolks in a separate bowl and cover with plastic wrap. Chop the egg whites so that they are in little tiny pieces – about the size of… little tiny pieces.
3. When the white sauce is smooth and all the milk has been added, add the egg whites. Cook only to heat them. In the meantime, use a fork to crumble up the egg yolks in the bowl. They should look like the bloom of goldenrod flowers.
4. Recover with plastic wrap and heat these for 40 seconds in the microwave.
5. To serve, prepare toast slices, or use slices of leftover ham or both. Spoon the white sauce with the egg whites over the toast or ham or both and sprinkle the crumbled egg yolks on top. Serve at once.
It’s yummy and different and a great alternative to egg salad, though you probably have enough eggs left over to make both. Enjoy!