Goldenrod Eggs are a perfect way to use your bounty of Easter eggs in this delicious retro breakfast sauce.
by Sue Lau | Palatable Pastime
I first came across a recipe for this when I was a kid, browsing the pages of my mother’s Betty Crocker cookbook (I believe it first appeared in The Fannie Farmer cookbook, but don’t quote me on it!). I read it (as I do many cookbooks, the same way I do novels) and thought “Oh! You can make biscuit gravy with just eggs? Clever!” (well I may not have said exactly that, but the sentiment was there). And over time, I made this on a number of occasions growing up, as I became the gravy guru for the family. This happened after a number of holidays and visits from out of town relatives where I offered to run the kitchen for breakfast while my mother relaxed with her guests. And I didn’t mind. I know some people don’t like cooking (this perplexes me) but when it comes to cooking, I want to be the one doing it. One of my greatest joys in life is to be able to feed the ones I care about.
Anyway, the recipe for this is essentially a white milk gravy imbued with egg whites, poured onto something like toast points, English muffins or biscuits, and garnished with the sieved yolks. Now I have always felt those recipes topped the gravy with waaay too many yolks. In this recipe I have cut that back to a more modest garnish and put the remaining yolks into the sauce. The sauce itself is a typical white sauce- you can take the eggs out, put in crumbled cooked sausage and have a lighter sausage gravy; the plain gravy is also good over fried chicken and mashed potatoes (in the old style of smothering your fried chicken).
After Easter yesterday, in which my daughter and her partner visited for the holiday, and on which we dyed umpteen gazillion eggs, when they left they only took a dozen and left us with the lion’s share. Obviously, I will go right to work on the usual deviled eggs and egg salad concoctions as well, as heavily adding them to dinner salads or Cobb salads. But I am getting as head start this morning knocking out half a dozen in one fell swoop in the delicious sauce. So if you are inundated by the bounty of the Easter bunny, or just want a different idea for breakfast, this recipe will be right up your alley. I do hope you enjoy, as always. I am thrilled to death whenever someone looks at the blog. Yesterday my daughter and I peeked at the visitors map which showed fans of Palatable Pastime from around the globe. We were amazed, and I am deeply humbled. Thank you all!
- 6 hard-cooked eggs, peeled
- 2 cups milk
- 1/4 cup all-purpose flour
- 1/4 cup butter
- salt and black pepper as desired
- biscuits, toast points or split English muffins (for sauce)
- Peel eggs and reserve the egg yolk from one egg; chop the remaining egg yolks and whites and set aside.
- Melt butter in a nonstick skillet and stir in flour, salt, and pepper (I use about 1/2 tsp each but you may like more or less).
- Whisk flour into butter over low heat and cook, whisking, for a couple minutes until it is frothy, but not burned.
- Add milk all at once and continue to whisk continuously over low heat until mixture thickens; remove from heat.
- Fold the chopped eggs into the sauce.
- Mash the remaining yolk and use it to sprinkle the sauce with after you have placed some on your biscuits, toast, or muffins.
- I served this also with grilled ham, sausage links, and cara-cara orange wedges. And coffee. Must have coffee!
From the kitchen of palatablepastime.com
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Years and years ago, I read a book set in the Depression about a girl and her Grampa and assorted others who traveled across the country in a car named Patches. And the one dish the little girl, who had a head-full of yellow curls, could make was Eggs Goldenrod. It seemed everywhere they stopped they could cage a few eggs and a little flour and voila – but I hadn’t made the biscuits and gravy connection until JUST NOW. Thank you! XoX
Glad it brought back memories for you! 🙂