Biltmore Goldenrod Eggs
Transport your taste buds to the charm of classic Southern cuisine with Biltmore Goldenrod Eggs, a delightful vintage recipe perfect for breakfast, brunch, or even a light supper. This dish pairs a velvety, homemade white sauce—enriched with diced hard-boiled egg whites and lightly seasoned—with golden-toasted bread, creating a creamy, comforting base. The highlight of this recipe lies in the sprinkle of crumbled golden yolks over the top, resembling delicate goldenrod flowers and lending the dish its elegant name. Prepared in just 30 minutes, this nostalgic recipe is both quick and crowd-pleasing, making it an ideal choice for hosting or savoring moments of culinary simplicity. Garnished with a touch of fresh parsley, it’s a dish that combines humble ingredients with an elevated presentation for a truly timeless experience.
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Recipe Information
Ingredients
- 6 large Hard-boiled eggs
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 2 cups Milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 4 slices White bread slices
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel the hard-boiled eggs and separate the yolks from the whites. Set the yolks aside in a small bowl and crumble them gently with a fork. Dice the egg whites into small pieces and set aside separately.
In a medium-sized saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1–2 minutes to form a roux, stirring constantly to prevent burning.
Gradually pour in the milk while whisking continuously to ensure a smooth mixture. Cook the sauce over medium heat, stirring, until it thickens to a creamy consistency, about 4–5 minutes.
Season the white sauce with salt and ground black pepper. Stir in the diced egg whites and fold gently to combine. Remove the saucepan from the heat and keep warm.
Toast the white bread slices until golden brown. Cut each slice diagonally into triangles or leave them whole, depending on your preference.
To plate, spoon the white sauce and egg white mixture over the toast. Sprinkle the crumbled egg yolks generously over the top to create the 'goldenrod' effect.
Garnish with fresh parsley, if desired. Serve immediately and enjoy this timeless dish!
Nutrition Facts
Calories |
1733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 1405 mg | 468% | |
| Sodium | 2498 mg | 109% | |
| Total Carbohydrate | 139.7 g | 51% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 32.7 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 14.4 mcg | 72% | |
| Calcium | 1050 mg | 81% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1310 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
