Eggs Golden Rod Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 dozen eggs (boiled, white and yolks separated after boiling)
6 slices of bread (toasted)
BECHAMEL SAUCE:
1 c. butter/margarine *
1 c. flour *
2 1/2 c. cream/milk *
salt and pepper to taste
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Directions: |
Directions:Place eggs in pot of cold water and boil. Set timer for 30 minutes. Remove eggs from heat and allow boiled eggs to cool a little, so they can be handled, by filling pot with cold water and ice cubes. Set aside.
Melt butter in large sauce pan. Slowly add flour a little at a time until it is absorbed by the butter. At the same time slowly add milk, whisking to avoid clumping. Continue process until combination of ingredients becomes a creamy consistency. * Amounts of butter, flour, and cream are not exact. It's one of those things you just have to sort of experiment with.
Peel boiled eggs under running water and carefully separate the white part from the golden center ball. Chop all of the white part into tiny 1/2" pieces and add to Bechamel sauce to simmer for 5-10 min. Add salt and pepper to taste.
Place separated golden part of eggs in a small bowl and mash with a fork until they look almost fine and powder-like. Toast all bread slices and place 2 slices on each plate. Spoon Bechamel mixture on slices and sprinkle with golden crumbs. Makes 6 servings |
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Personal
Notes: |
Personal
Notes: You should eat this with a knife and fork. Do not try to eat slices with your hand as my children do. My daughter, Claire, loves this breakfast. It is a family recipe my dad always made on Easter morning to use up the colored eggs we already had. The Bechamel sauce is a base that I learned to make in my French cooking class and can be used in various recipes. We just add melted Italian cheese, parmesan, and garlic into it to make sauce for pasta or melted Velveeta will make macaroni and cheese sauce.
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