- Makes: 4 servings
- Start to Finish 35 mins
Hard-boiled eggs are stirred into a creamy white sauce and served over flaky biscuits in this breakfast recipe.
Hard-Cooked Eggs (recipe follows)
ground black pepper
Salt and ground black pepper
warm biscuits, toast points or frozen puff pastry shells, baked
snipped fresh parsley or chives
- Prepare Hard-Cooked Eggs. Coarsely chop the peeled eggs. Set aside.
- 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.
- To serve, spoon egg mixture over warm biscuits, toast points or pastry shells. Sprinkle with paprika and parsley. Make 4 main-dish servings.
- 5 - 6
- 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.
- 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.
(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