Tuesday, April 26, 2011

Eggs A la Goldenrod

For those of us who made Seerney Paska this is a great recipe for using up all those egg whites. The basic white sauce can be kind of bland for some who like some zip in their food so I added some prepared mustard to the sauce along with some chives. The chives give the dish some added color.

Eggs a la Goldenrod

Ingredients:

2 Tablespoons butter
2 Tablespoons flour
2 Cups milk
1/2 teaspoon salt
A pinch of white pepper (you can substitute black pepper if you’d like)
2 Tablespoons snipped chives
A Tablespoon or more of prepared mustard according to taste. We enjoyed the country mustard with horseradish added.
8 hard boiled eggs.
4 slices of toasted bread cut into triangles.

Method:

Peel the hard boiled eggs and separate the yolk from the white. Slice the egg whites into bite size portions. Press the yolks through a sieve and set aside. Melt the butter in a heavy bottomed saucepan over low heat. Add the flour and blend well. Add the salt and the pepper. After approx. 4 minutes of cooking over low heat add the 2 cups of milk and turn up the heat to medium. Stir constantly until the milk begins to thicken. Whisk in the mustard. Add the chives and the eggs whites and heat through.

Toast the bread and cut each piece into 4 triangles or whatever shape you’d like. Place bread on a plate and scoop a good portion of the prepared white sauce mixture over the bread. Garnish with the egg yolk that was pressed through a sieve.

Note: In retrospect I think this recipe would also work well with some cooked crumbled sausage or bacon added to the white sauce.

This recipe will make at least 4 generous servings.

10 comments:

  1. A new way to make eggs for me. I'm bookmarking this. I love eggs.

    ReplyDelete
  2. I have finished reading the new cookbook. What I really enjoying was all the background stories. We live in an area with lots of Amish and Memnonites and my German ancestors were Memonites when they arrived in America. But, I have never heard these stories of migration to S America and Russia etc. Your way of life that includes all the shared meals was and is not a part of our lives in S IN. I do raise our own food and cook from 'scratch' and loved reading the recipes. Linda

    ReplyDelete
  3. Oh my goodness! This is a dish my mother made for me and my siblings when we were little. We thought it was just wonderful and we loved the name. She made the dish seem so glamorous. Thank you for posting this recipe.

    ReplyDelete
  4. Sounds fun. How about adding some Tamed Jalapeno's??? Sound fun? I just discovered them. I don't like HOT but I love some zip and this might be a fun place to add them in. So many ideas for this recipe to make it our own.

    ReplyDelete
  5. I was wondering if there was a link to look at the index of recipes in your cookbook? I tried on amazon, but can't look inside the book. I want to order several copies for my sisters, but wanted a general idea of the recipes that were included. love your site and the memories it brings back.

    ReplyDelete
  6. Ang. .There is no available link. We have a wide range of recipes that every cook wants to have for her kitchen. We also showcased the Mennonite Recipes since that was the focus of beginning the blog.

    ReplyDelete
  7. Your book arrived in the mail today!
    It is gorgeous!

    ReplyDelete
  8. This dish has always been a family tradition. A special breakfast dish. We press the hard boiled yolks through a small sieve to make them more "pollen" like. Truly tasty.

    ReplyDelete
  9. I was just thinking about this recently. I haven't made it in years, but my grandma always made it for us growing up.

    I agree, the white sauce can be a bit bland, but I sometimes add, as above, prepared mustard, dry mustard, worcesteshire sauce, or tabasco sauce (singly or in any combination).

    I especially loved it with "tater cakes," which are leftover mashed potatoes filled with diced onions & green onions and a little flour, then fried. That's "tater cakes" as opposed to potato pancakes and latkes. One which may be more of a pancake batter with mashed potatoes added, the other usually being made of grated potatoes.

    I think I'm going to make goldenrod eggs for breakfast tomorrow!

    ReplyDelete
  10. I've always known this to include crumbled bacon with the egg yolk. So delicious!

    ReplyDelete