Eggs a La Goldenrod
Transform your breakfast or brunch routine with Eggs à la Goldenrod, a timeless comfort food classic that’s as elegant as it is easy to prepare. This old-fashioned dish features rich, creamy béchamel sauce infused with tender chopped egg whites, all served over golden-buttered toast. The pièce de résistance? A sprinkle of crumbled egg yolk that resembles delicate goldenrod flowers, giving the dish its name and signature look. Perfect for a cozy family meal or a special morning treat, this recipe is ready in just 35 minutes and uses simple ingredients like eggs, milk, and bread to create a hearty, satisfying dish. Garnish with fresh parsley for a pop of color and flavor, and enjoy a nostalgic yet sophisticated breakfast that’s packed with protein and warmth. Keywords: Eggs à la Goldenrod recipe, classic breakfast, creamy egg toast, easy brunch ideas, béchamel sauce.
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Ingredients
- 6 Large eggs
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 4 slices Bread slices (white or whole grain)
- 2 tablespoons Butter
- 1 tablespoon Fresh parsley (optional, for garnish)
Directions
Step 1
Place the eggs in a medium saucepan and cover them with water. Bring the water to a boil over medium-high heat, then remove the saucepan from the heat, cover, and let the eggs sit for 12 minutes.
Step 2
Drain the hot water and transfer the eggs to a bowl filled with ice water. Let the eggs cool for 5 minutes, then peel them.
Step 3
Separate the egg yolks from the whites. Chop the egg whites into small pieces and crumble the yolks separately into a small bowl using a fork.
Step 4
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Do not let it brown.
Step 5
Gradually whisk in the milk, continuing to stir to avoid lumps. Cook the sauce over medium heat for 5-7 minutes, or until it thickens to a creamy consistency.
Step 6
Season the béchamel sauce with salt and pepper, then stir in the chopped egg whites. Remove the sauce from heat and keep warm.
Step 7
In a toaster or on a skillet, toast the bread slices until golden brown. Butter each slice lightly.
Step 8
Place the toasted bread slices on individual plates. Spoon the creamy egg mixture generously over each slice.
Step 9
Sprinkle the crumbled egg yolks over the top of each portion to create the 'goldenrod' effect.
Step 10
Garnish with a sprinkle of fresh parsley, if desired. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1036.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1635.2 |
| Total Fat 108.9g | 0% |
| Saturated Fat 52.7g | 0% |
| Polyunsaturated Fat 1.2g | |
| Cholesterol 1333.4mg | 0% |
| Sodium 2539.0mg | 0% |
| Total Carbohydrate 106.2g | 0% |
| Dietary Fiber 4.8g | 0% |
| Total Sugars 31.7g | |
| Protein 66.9g | 0% |
| Vitamin D 459.2IU | 0% |
| Calcium 909.9mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 1355.3mg | 0% |
Source of Calories