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Eggs Goldenrod

Eggs Goldenrod
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Ingredients

Directions

  1. Prepare Hard-Cooked Eggs. Coarsely chop the peeled eggs. Set aside.
  2. In a medium saucepan, melt butter over medium heat. Stir in flour, 1/4 teaspoon salt and 1/4 teaspoon black pepper until well combined. Cook and stir until flour-butter mixture (roux) is slightly golden and releases a slightly nutty aroma, about 8 minutes. Stir in milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Fold in chopped eggs; heat through. Season to taste with additional salt and pepper.
  3. To serve, spoon egg mixture over warm biscuits, toast points or pastry shells. Sprinkle with paprika and parsley. Make 4 main-dish servings.

Hard-Cooked Eggs

Ingredients

  • 5 - 6 eggs

Directions

  1. To peel a hard-cooked egg, gently tap it on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end. Makes 5 or 6 hard-cooked eggs.
  2. Place eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let stand for 15 minutes; drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain.

Nutrition Facts

(Eggs Goldenrod)

Servings Per Recipe 4, sat. fat (g) 13, chol. (mg) 355, Fat, total (g) 30, carb. (g) 38, vit. C (mg) 2, fiber (g) 1, iron (mg) 3, calcium (mg) 323, vit. A (IU) 1069, sodium (mg) 770, pro. (g) 18, cal. (kcal) 501
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Source URL (retrieved on May 23, 2013): http://www.midwestliving.com/recipe/eggs/eggs-goldenrod/

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