Memaws Country Eggs Goldenrod Recipes

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

Categories Breakfast Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

Goldenrod Eggs image

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 :

Ingredients

2 hard-boiled large eggs
2 tablespoons plus 2 teaspoons butter, softened and divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup milk
2 slices bread, toasted

EGGS ALA GOLDENROD RECIPE

This recipe is a delicious and easy way to make use of leftover hard-boiled eggs.

Provided by Elyse Ellis

Categories Main Course

Time 30m

Number Of Ingredients 6

Eggs ala Goldenrod Recipe image

Steps:

Melt butter in a large saucepan over medium heat.
Whisk in flour to make a roux and cook for 10 minutes.
Whisk in the milk and bring to a simmer, whisking constantly.
Reduce heat to low and cook for 10 more minutes, whisking occasionally. Season with salt and pepper.
Separate the egg yolks and whites from the hard boiled eggs.
Chop the egg whites and stir into the gravy.
Mash the yolks with a fork and set aside.
To serve, place toasted bread on a plate, cover with gravy and garnish with egg yolk.

Nutrition Facts : Calories 668 kcal, Carbohydrate 49 g, Protein 25 g, Fat 41 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 413 mg, Sodium 678 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving

Ingredients

½ cup butter
½ cup flour
salt and pepper (to taste)
4 cups milk
8 slices white bread (toasted)
8 eggs (hard boiled)

MEMAW'S COUNTRY EGGS GOLDENROD

I do not know the origin of this recipe. This is an old family recipe that my grandmother would make for us on Easter, after our egg hunt. She was born and raised on a farm in Iowa. We always looked forward to this meal. She would always serve this with bacon, juice, and milk.

Provided by Mindi Jones

Categories Breakfast Eggs

Time 30m

Yield 6

Number Of Ingredients 7

Memaw's Country Eggs Goldenrod image

Steps:

Stir milk, cornstarch, butter, salt, and black pepper together in a saucepan over medium heat; cook and stir until the mixture is thick and smooth, about 20 minutes.
Stir egg slices into the sauce and cook until just warmed, about 5 minutes. Ladle egg and sauce over toast slices.

Nutrition Facts : Calories 440.8 calories, Carbohydrate 39 g, Cholesterol 452.3 mg, Fat 21.2 g, Fiber 1.3 g, Protein 21.9 g, SaturatedFat 9.3 g, Sodium 960.2 mg, Sugar 10.9 g

Ingredients

4 cups milk
¼ cup cornstarch
3 tablespoons butter
1 teaspoon salt
¼ teaspoon ground black pepper
12 hard-boiled eggs, peeled and sliced
12 slices bread, toasted

EGGS à LA GOLDENROD

A versatile recipe from Betty Crocker's 1956 Picture Cook Book, this pretty gold and white dish is perfect for brunch and a delicious way to make use of leftover hard-boiled eggs.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 30m

Yield 4

Number Of Ingredients 7

Eggs à la Goldenrod image

Steps:

Peel eggs; separate whites from yolks. Chop whites into bite-sized pieces. In small bowl, mash yolks with fork or press through fine strainer. Set aside.
In 1-quart heavy 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.
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.
To serve, arrange buttered toast pieces on 4 serving plates. Pour creamed eggs over buttered toast pieces; sprinkle with yolks.

Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 215 mg, Fat 2 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 5 g, TransFat 0 g

Ingredients

4 hard-cooked eggs
2 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
4 to 6 slices buttered toast, chopped or torn into bite-sized pieces, separated onto four serving plates

MEMAW'S COUNTRY EGGS GOLDENROD

I do not know the origin of this recipe. This is an old family recipe that my grandmother would make for us on Easter, after our egg hunt. She was born and raised on a farm in Iowa. We always looked forward to this meal. She would always serve this with bacon, juice, and milk.

Provided by Mindi Jones

Categories Breakfast Eggs

Time 30m

Yield 6

Number Of Ingredients 7

Memaw's Country Eggs Goldenrod image

Steps:

Stir milk, cornstarch, butter, salt, and black pepper together in a saucepan over medium heat; cook and stir until the mixture is thick and smooth, about 20 minutes.
Stir egg slices into the sauce and cook until just warmed, about 5 minutes. Ladle egg and sauce over toast slices.

Nutrition Facts : Calories 440.8 calories, Carbohydrate 39 g, Cholesterol 452.3 mg, Fat 21.2 g, Fiber 1.3 g, Protein 21.9 g, SaturatedFat 9.3 g, Sodium 960.2 mg, Sugar 10.9 g

Ingredients

4 cups milk
¼ cup cornstarch
3 tablespoons butter
1 teaspoon salt
¼ teaspoon ground black pepper
12 hard-boiled eggs, peeled and sliced
12 slices bread, toasted

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Memaws Country Eggs Goldenrod Recipes

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

EGGS ALA GOLDENROD RECIPE

This recipe is a delicious and easy way to make use of leftover hard-boiled eggs.

MEMAW'S COUNTRY EGGS GOLDENROD

I do not know the origin of this recipe. This is an old family recipe that my grandmother would make for us on Easter, after our egg hunt. She was born and raised on a farm in Iowa. We always looked forward to this meal. She would always serve this with bacon, juice, and milk.

EGGS à LA GOLDENROD

A versatile recipe from Betty Crocker's 1956 Picture Cook Book, this pretty gold and white dish is perfect for brunch and a delicious way to make use of leftover hard-boiled eggs.

MEMAW'S COUNTRY EGGS GOLDENROD

I do not know the origin of this recipe. This is an old family recipe that my grandmother would make for us on Easter, after our egg hunt. She was born and raised on a farm in Iowa. We always looked forward to this meal. She would always serve this with bacon, juice, and milk.

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