Best 4 Eggs à La Goldenrod Recipes
Eggs La Goldenrod: A Culinary Symphony of Simplicity and Delight
Eggs La Goldenrod is a classic dish that combines the richness of eggs with the subtle sweetness of a creamy sauce, creating a harmonious symphony of flavors. Originating in the 19th century, this versatile dish has stood the test of time, captivating taste buds with its simplicity and elegance. Whether you're seeking a comforting breakfast, a light lunch, or a delectable dinner, Eggs La Goldenrod offers a delightful culinary experience.
Alice's collection of Eggs La Goldenrod recipes takes this classic dish to new heights. From the traditional version featuring poached eggs nestled in a golden sauce, to innovative variations like baked Eggs La Goldenrod and Eggs La Goldenrod casserole, Alice's recipes cater to diverse preferences and dietary needs. Each recipe is meticulously crafted with step-by-step instructions, ensuring that home cooks of all skill levels can recreate this timeless dish with ease.
Indulge in the classic Eggs La Goldenrod, where perfectly poached eggs are enveloped in a velvety sauce made from butter, flour, milk, and seasonings. The result is a creamy and flavorful dish that pairs perfectly with toasted bread or crispy hash browns.
For those seeking a baked delight, the Baked Eggs La Goldenrod is a must-try. This recipe combines sautéed onion, celery, and bell pepper with a creamy sauce, topped with poached eggs and baked until golden brown. The result is a hearty and satisfying casserole that is perfect for a family meal or a special occasion.
The Eggs La Goldenrod Casserole takes this classic dish to new heights of convenience. Simply layer cooked eggs, a creamy sauce, and bread cubes in a baking dish, then bake until golden brown. This make-ahead dish is perfect for busy weeknights or potluck gatherings.
For a lighter and healthier twist, try the Eggs La Goldenrod with Spinach. This recipe incorporates fresh spinach into the creamy sauce, adding a vibrant green color and a boost of nutrients. Served over whole-wheat toast, this dish makes for a nutritious and satisfying breakfast or lunch.
No matter which recipe you choose, Eggs La Goldenrod is sure to impress with its rich flavors and delightful presentation. So, gather your ingredients, don your apron, and embark on a culinary journey with Alice's Eggs La Goldenrod recipes. Let the symphony of flavors serenade your taste buds and create lasting memories at your table.
EGGS GOLDENROD
Hard-boiled eggs are paired with creamy white gravy and buttered toast in this old-school Southern dish. It's just the thing for Easter breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Melt butter in a medium saucepan over medium-high heat. Add flour; whisk until nutty and golden, 1 to 2 minutes. Whisk in milk; bring to a gentle boil, whisking constantly, until mixture thickens to consistency of gravy, 4 to 5 minutes. Remove from heat, season with salt and pepper, and cover to keep warm.
- Cut eggs in half. Remove yolks and press through a medium-mesh sieve, or mince them. Chop whites; stir into bechamel. Toast and butter bread. Divide bechamel mixture evenly among toasts; sprinkle evenly with yolks. Top with chives, paprika, and pepper. Serve immediately.
GOLDENROD EGG
This recipe is a generational French family tradition for Easter morning. I have searched the entire internet and I've never heard of anyone having it but our family. Everyone likes it so much that we have it more often than just Easter. It's a food that grows on you!
Provided by danaferre
Categories Breakfast and Brunch Eggs
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Melt butter in a large saucepan over medium heat. Whisk in flour to make a roux, and cook, stirring constantly, for about 3 minutes. Whisk in the milk, and bring to a simmer, stirring constantly. Reduce heat to medium-low, and cook until thickened, 5 to 10 minutes more, stirring occasionally. Season to taste with salt and pepper.
- Separate the hard-cooked egg whites from the yolks. Roughly chop the whites and stir into the white sauce. Press the yolks through a mesh strainer and set aside.
- To serve, place a slice of toast on a plate, and ladle 1/2 cup of white sauce over top. Garnish with egg yolks and a sprinkle of paprika.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 25 g, Cholesterol 252.3 mg, Fat 20.1 g, Fiber 0.9 g, Protein 13.2 g, SaturatedFat 10.6 g, Sodium 383.6 mg, Sugar 7.4 g
EGGS A LA GOLDENROD
This was one of the first dishes we learned to make when I was in Home Economics Class back in the late '60. We love it. The only problem seems to be making enough.
Provided by True Texas
Categories Breakfast
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter, add flour and stir until the mixture is smooth and well blended.
- Add milk very slowly stirring as you add.
- Continue to stir and cook over a low heat.
- Cook until the mixture starts to thicken.
- Add salt and pepper to mixture and set aside.
- Peel boiled eggs and remove the yolks from the eggs.
- Chop the whites of the eggs and add them to the white sauce.
- Toast bread and slice it diagonally.
- Arrange the bread slices on a plate and pour the sauce over the toast.
- Take a grater and grate the egg yolks over the sauce.
- Serve warm.
Nutrition Facts : Calories 610.6, Fat 34.2, SaturatedFat 17.2, Cholesterol 436.5, Sodium 1261.2, Carbohydrate 50.5, Fiber 1.9, Sugar 4, Protein 24.3
GOLDENROD EGGS
This is a dish my wife had to learn to make in her high school home economics class. I've adapted and renamed it. To me, it has no equal and brings to mind those special days of the '40's. -Richard, Ramsey Eugene, Oregon
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Cut eggs in half; remove yolks and set aside. Chop egg whites; set aside. In a small saucepan, melt 2 tablespoons butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in egg whites; heat through. Spread each slice of toast with 1 teaspoon remaining butter. Pour sauce over toast. Force egg yolks through a sieve to break into small pieces; sprinkle over sauce.
Nutrition Facts :
Tips:
- Use fresh eggs: Fresh eggs will have a brighter yellow yolk and a thicker white, which will make for a richer and more flavorful sauce.
- Don't overcook the eggs: The eggs should be cooked until they are just set, but not hard-boiled. Overcooked eggs will be tough and rubbery.
- Use a good quality cheese: The cheese is a key ingredient in this dish, so it's important to use a good quality cheese that melts well. Cheddar, Parmesan, and Gruyère are all good choices.
- Season the sauce to taste: The sauce should be seasoned with salt, pepper, and paprika to taste. You can also add a pinch of cayenne pepper or garlic powder for a little extra flavor.
- Serve immediately: Eggs la Goldenrod is best served immediately after it is made. The sauce will start to thicken as it cools, so don't let it sit for too long before serving.
Conclusion:
Eggs la Goldenrod is a classic dish that is easy to make and always a crowd-pleaser. It's a great way to use up leftover eggs, and it's also a budget-friendly meal. Serve it with toast, biscuits, or roasted potatoes for a complete meal.
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