Eggs a la Goldenrod
Eggs a la Goldenrod is a comforting and classic dish, perfect for a simple yet satisfying meal. This recipe features a creamy white sauce, enriched with egg yolks, poured over slices of golden-brown toast. The combination of textures and flavors creates a rich, savory, and elegant experience, ideal for a light lunch or brunch.
Ingredients
- 3 eggs Hard-boiled eggs
- 1 1/2 cups Milk
- 3 tablespoons Butter
- 1/2 teaspoon Salt
- 3 tablespoons All-purpose flour
- 1/8 teaspoon Black pepper
- 1/8 teaspoon Fresh parsley, chopped
- 4 slices Bread
- 2 tablespoons Butter
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Instructions
- 1Toast the bread slices until golden brown on both sides. Butter one side of each slice.
- 2Melt the butter in a saucepan over medium heat. Add the flour, salt, and pepper. Mix well to form a roux. Gradually whisk in the milk, ensuring there are no lumps. Cook, stirring constantly, until the sauce thickens to a white sauce consistency, about 5-7 minutes.
- 3Chop the egg whites and add them to the white sauce. Pour the mixture over the buttered toast slices arranged on a platter. Force the egg yolks through a strainer on top of the sauce on the toast. Garnish with chopped parsley and serve hot.
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