Ingredients for Goldenrod Eggs
- Hardboiled Egg
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- Salt And Pepper
- English Muffins
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How to Make Goldenrod Eggs
- Hard-boil 4 large eggs. Once cool, peel and separate the yolks from the whites. Dice the egg whites finely and set aside; grate the egg yolks and set aside.
- Melt 2 tablespoons of butter in a medium saucepan over medium heat.
- Whisk in 2 tablespoons of all-purpose flour, stirring constantly until a smooth paste (roux) forms.
- Cook the roux over low heat for 2 minutes, stirring constantly, until lightly golden.
- Gradually whisk in 1 cup of milk, stirring constantly until the sauce thickens and is smooth (about 5 minutes).
- Season the sauce with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- Stir in the diced egg whites.
- Toast 4 English muffins halves and place them on serving plates.
- Spoon the creamy egg white sauce generously over the toasted muffins.
- Sprinkle the grated egg yolks evenly over each serving for a beautiful and flavorful finish.
- Serve immediately and enjoy this delightful retro breakfast!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
12g
Fat
70g
Carbs
13g
