Eggs a la goldenrod
Lunch was inspired by my morning walk along the Indiana roadside.
Make medium white sauce by melting 3 tbsp. butter in a small saucepan over low heat. Add 3 tbsp. flour and blend together, then add 1-1/2 c. milk. Cook until thick and smooth, stirring constantly. (This will take forever unless you up the heat a little as you go. Just be careful not to scorch or scald the sauce. You can get away with working on the eggs while this is thickening, just give the pan a stir frequently.)
Hard boil six eggs, then strip off the shells and cut eggs in half, dividing the yolk from the whites. Coursely chop up the egg whites and add them to the white sauce. Spoon the sauce over a piece of toast. Press the yolks through a sieve (I use a garlic press), then sprinkle the yolk over the white sauce mixture. Eat it while it's hot!
(This made enough for one pregnant lady, one hungry husband, and one visiting sister-in-law.)
Make medium white sauce by melting 3 tbsp. butter in a small saucepan over low heat. Add 3 tbsp. flour and blend together, then add 1-1/2 c. milk. Cook until thick and smooth, stirring constantly. (This will take forever unless you up the heat a little as you go. Just be careful not to scorch or scald the sauce. You can get away with working on the eggs while this is thickening, just give the pan a stir frequently.)
Hard boil six eggs, then strip off the shells and cut eggs in half, dividing the yolk from the whites. Coursely chop up the egg whites and add them to the white sauce. Spoon the sauce over a piece of toast. Press the yolks through a sieve (I use a garlic press), then sprinkle the yolk over the white sauce mixture. Eat it while it's hot!
(This made enough for one pregnant lady, one hungry husband, and one visiting sister-in-law.)
Labels: food
posted by Laura at
11:30 AM
6 Comments:
You made it looks so lovely, Laura! Did it taste as lovely as it looks? :)
It was wonderful getting to spend the evening with you three (well, actually four . . . including the one that refrained from adding to the conversation). :)
See you tomorrow! ;)
Love,
Emily Rose
Thanks, Emily! I thought it was really tasty, but the cook is usually biased toward what she fixes. ;-)
I hope you and your family enjoyed a restful Sunday!
Lovely picture! I made some eggs a la goldenrod for our Seattle company. They claim never to have had it before. I think I should make it a Nebraska staple for this bed and breakfast since goldenrod is the state flower. Glad you have some growing near you in Indiana.
That sounds wonderful! Quick and easy, too.
Ack, now I want some =]
Wow, I am suddenly very hungry. What a lovely photo and an extremely appealing recipe!
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