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Eggs A La Goldenrod
The ultimate special occasion breakfast!
Eggs a la Goldenrod
is an old-fashioned egg and toast recipe, with a rich creamy gravy.
Course
Breakfast
Cuisine
American
Keyword
eggs, gravy, toast
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
170
kcal
Cost
$4
Equipment
Heavy bottom sauce pan
whisk
Ingredients
5
Eggs
Hard boiled, peeled, and chopped
2
Tablespoons
Butter
2
Tablespoons
All-purpose flour
Can substitute rice flour
1
teaspoon
Salt
1/2
teaspoon
pepper
2
`cups
Whole Milk
Unsweetened nut or grain milks can be used
Instructions
Hard boil eggs (you can also steam them).
Allow to cool until easy to handle. Peel. Reserve and set aside one yolk.
Chop the rest of the eggs into small pieces.
In the bottom of the saucepan, melt 2 TB of butter over low heat.
Add 2 TB of flour and stir until the butter and flour form a smooth mixture.
Add the 2 cups of milk and stir with a whisk until the mixture is thick and bubbly. This will take a few minutes. Add salt and pepper to taste.
Add the chopped eggs and stir into the cream sauce.
Use a fork to break the yolk into tiny pieces and sprinkle on top.
Toast the bread and set on a plate. Top with the eggs and cream sauce.
Notes
Nutrition facts are for eggs and cream sauce only.
Nutrition
Calories:
170
kcal
|
Carbohydrates:
9
g
|
Protein:
11
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
217
mg
|
Sodium:
718
mg
|
Potassium:
250
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
502
IU
|
Calcium:
175
mg
|
Iron:
1
mg