Eggs Goldenrod

There are two things I loved about Easter as a child. First, I loved that the Easter Bunny hid a basket full of candies, treats, and cute knickknacks for me to find. Second, I loved the Eggs Goldenrod my mom would make with the oodles of leftover eggs. Sadly, the Easter Bunny doesn’t bring me a basket anymore now that I’m all mature and grown-up and stuff. *Sniffle, sniffle* But I can still enjoy Eggs Goldenrod whenever I want.

So every Easter, I opt for the one Easter tradition I can still enjoy. This Eggs Goldenrod is so delicious and is the perfect way to use up extra eggs (if you don’t mind the occasional funky color from the egg dye). Yummy chunks of egg whites blanketed in a rich, creamy white sauce and sprinkled with crumbled egg yolks, paprika, and parsley all nestled on toast. Make them this Easter and they’ll become your family Easter tradition!

Eggs Goldenrod

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: Erin

Recipe type: Breakfast

Serves: 4 servings

Ingredients

• 4 hard-boiled eggs
• 2 Tbsp butter
• 2 Tbsp all-purpose flour
• ¼ tsp salt
• ⅛ tsp pepper
• 1 cup milk
• ½ tsp chicken bouillon granules
• Paprika, for sprinkling
• 3 Tbsp chopped fresh parsley
• 4 to 6 slices toast

Instructions

1. Peel eggs; separate whites from yolks. Chop whites into bite-sized pieces.
2. In small bowl, mash yolks with fork.
3. In a saucepan, melt butter over low heat. With whisk, beat in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove sauce from heat. Stir in milk and bouillon granules.
4. Return sauce to heat; heat to boiling, stirring constantly. Boil 1 minute or until sauce thickens slightly. Remove from heat. Fold chopped egg whites into white sauce.
5. To serve, pour egg white sauce mixture over toast pieces. Sprinkle with yolks, paprika, and parsley.

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