When I took Homemaking in high school, Eggs a la Goldenrod was the most memorable dish I made, first, because it was the first one, and, second, because I considered it elegant. Eggs for breakfast had always been fried or scrambled, period, but this opened a whole new breakfast adventure.
I think this dish was the initial one in cooking class because it taught several techniques to novices. Hard cooking eggs is easy, but not everyone does it correctly. See How to Boil an Egg It also demonstrates how to make gravy, which again is easy, but not automatic.
To make the dish takes several steps of preparation. You will need to cook the eggs first and peel them, and separate the yolks from the whites. Cook the gravy or sauce but keep it warm. Then you must toast the bread. Finally you will assemble the dish on the plate. It makes a beautiful presentation.
This recipe will make four servings.
8 hard cooked eggs, peeled and separated
4 tablespoons of butter
4 tablespoons of flour
2 cups milk
8 slices of bread, toasted
Separate the yolks from the whites of the eggs and chop the whites finely. Set aside.
In a small skillet melt the butter over medium heat and add the flour to form a roux. Add the milk slowly and and allow the mixture to thicken. Add the chopped egg whites. Pour the sauce over the toast, and add the egg yolks pressed through a sieve to make a golden topping. Garnish with a sprig of parsley or a slice of tomato. You may also add a slice of ham or bacon. Serve immediately and enjoy high praise.
I think this dish was the initial one in cooking class because it taught several techniques to novices. Hard cooking eggs is easy, but not everyone does it correctly. See How to Boil an Egg It also demonstrates how to make gravy, which again is easy, but not automatic.
To make the dish takes several steps of preparation. You will need to cook the eggs first and peel them, and separate the yolks from the whites. Cook the gravy or sauce but keep it warm. Then you must toast the bread. Finally you will assemble the dish on the plate. It makes a beautiful presentation.
This recipe will make four servings.
8 hard cooked eggs, peeled and separated
4 tablespoons of butter
4 tablespoons of flour
2 cups milk
8 slices of bread, toasted
Separate the yolks from the whites of the eggs and chop the whites finely. Set aside.
In a small skillet melt the butter over medium heat and add the flour to form a roux. Add the milk slowly and and allow the mixture to thicken. Add the chopped egg whites. Pour the sauce over the toast, and add the egg yolks pressed through a sieve to make a golden topping. Garnish with a sprig of parsley or a slice of tomato. You may also add a slice of ham or bacon. Serve immediately and enjoy high praise.
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