April 8, 2007
A holiday tradition - Eggs Goldenrod
Did you spend last night scrubbing food coloring out of your best teacups and trying to soak splashes of red, blue and green dye out of your children’s clothes. Did the kids wake you up early this morning so they could stuff themselves with chocolate eggs and Peeps before the sun rose? Did they stumble around on a dewy lawn looking for treasures deposited by the Easter Bunny? Are you now in possession of a dozen or two multi-hued eggs that need to be worked into your meal plans before they go bad? Have I got a deal for you!
I know what my breakfast will be this morning. I could have told you last week or last month or a year ago what I’ll be having. It’s a dish that I’ve had for Easter breakfast for longer than I can remember. Since I no longer have an obligation to boil up enough eggs to feed an army on Easter eve, I’ll start by boiling two eggs. Those of you celebrating today with little ones have this step already covered, I’m sure. Peel one or two of those hard-boiled eggs for each person you’re feeding. Separate the whites and yolks. Chop the whites up coarsely and drop them into white sauce. I’ll make a cup of white sauce for myself. Adjust your need to the appetites you’ll want to satisfy. I usually add a little sprinkle of garlic powder, too. Serve up the egg-lumped white sauce over toast. Grate the egg yolks over the tops (goldenrod pollen!) and, if you’re feeling fancy, sprinkle a little parsley around the edges of your fabulous creation! A shake of paprika across the top will liven up the color and the taste. There! Wasn’t that easy? It’s a quick and tasty breakfast that will help you use up some of those eggs and will leave you with enough time for photos after you get the kids into their new Easter outfits. Maybe it will become a tradition for your family, too!
Basic white sauce
2 tablespoons of butter
2 tablespoons of flour
1 cup of milk
Melt the butter in a saucepan and immediately add the flour. Stir until you have a smooth consistency, not allowing the mixture to brown. Slowly pour in the milk, stirring constantly. As soon as it begins to thicken, remove it from the heat. It will continue to thicken for a while, so don’t overcook. If it’s a little thin you can always return it to the stove and cook it a little more. If it’s too thick, return it to the heat and gradually stir in a little more milk. Add salt and white or black pepper to taste. Makes one cup.
Technorati Tags: breakfast food, recipes, Eggs goldenrod, Easter, family traditons, holiday traditions, boiled egg recipes
Posted by skeet @ 2:29 am • Recipe, Home & Family
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April 8th, 2007 at 4:13 am, Drew Says:
I think I’ll stick with my marble eggs. Less messy.
Very nicely done eggs skeet.
April 8th, 2007 at 5:51 am, Jenny Says:
I need to do some eggs. I think it’s too late tho. LOL
April 8th, 2007 at 9:20 am, Whim Says:
Happy Easter!
April 8th, 2007 at 1:32 pm, Tricia Says:
Making my Green Thumb Sunday rounds.
I haven’t made coloured easter eggs in years. I can remember doing it with my mother though. It was always a fun thing to do. Multicolored eggs are a challenge too!
As Drew said - I’ve got some marble eggs - that works for me right now.
April 8th, 2007 at 2:54 pm, Crafty Gardener Says:
Your recipe sounds delicious and I will be trying it out. Hope you enjoyed your breakfast.
April 8th, 2007 at 5:15 pm, Molly Says:
Mmmm. The eggs sound like the perfect comfort-food dish. But I had matzoh brie for breakfast. I think it’s the first time in 22 years that I haven’t dyed eggs for Easter.
April 8th, 2007 at 5:24 pm, suni Says:
I have never had eggs this way. I will have to try it some time.
February 29th, 2008 at 10:04 pm, skeet’s stuff » Easter memories Says:
[…] year to year, but usually featured ham. The Easter breakfast menu never varied. Each year we had Eggs Goldenrod, one of the few traditions that I’ve maintained in the years since I became an empty-nester. […]
May 23rd, 2008 at 11:03 am, skeet’s stuff » Four Foods on Friday #30 Says:
[…] used a colorful picture when I posted the recipe for Eggs Goldenrod, but it’s one of my favorite white sauce […]