Eggs a La Goldenrod
Transform your breakfast or brunch routine with Eggs à la Goldenrod, a timeless comfort food classic that’s as elegant as it is easy to prepare. This old-fashioned dish features rich, creamy béchamel sauce infused with tender chopped egg whites, all served over golden-buttered toast. The pièce de résistance? A sprinkle of crumbled egg yolk that resembles delicate goldenrod flowers, giving the dish its name and signature look. Perfect for a cozy family meal or a special morning treat, this recipe is ready in just 35 minutes and uses simple ingredients like eggs, milk, and bread to create a hearty, satisfying dish. Garnish with fresh parsley for a pop of color and flavor, and enjoy a nostalgic yet sophisticated breakfast that’s packed with protein and warmth. Keywords: Eggs à la Goldenrod recipe, classic breakfast, creamy egg toast, easy brunch ideas, béchamel sauce.
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Recipe Information
Ingredients
- 6 Large eggs
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 4 slices Bread slices (white or whole grain)
- 2 tablespoons Butter
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Place the eggs in a medium saucepan and cover them with water. Bring the water to a boil over medium-high heat, then remove the saucepan from the heat, cover, and let the eggs sit for 12 minutes.
Drain the hot water and transfer the eggs to a bowl filled with ice water. Let the eggs cool for 5 minutes, then peel them.
Separate the egg yolks from the whites. Chop the egg whites into small pieces and crumble the yolks separately into a small bowl using a fork.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Do not let it brown.
Gradually whisk in the milk, continuing to stir to avoid lumps. Cook the sauce over medium heat for 5-7 minutes, or until it thickens to a creamy consistency.
Season the béchamel sauce with salt and pepper, then stir in the chopped egg whites. Remove the sauce from heat and keep warm.
In a toaster or on a skillet, toast the bread slices until golden brown. Butter each slice lightly.
Place the toasted bread slices on individual plates. Spoon the creamy egg mixture generously over each slice.
Sprinkle the crumbled egg yolks over the top of each portion to create the 'goldenrod' effect.
Garnish with a sprinkle of fresh parsley, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 1333 mg | 444% | |
| Sodium | 2539 mg | 110% | |
| Total Carbohydrate | 106.2 g | 39% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 31.7 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 11.5 mcg | 57% | |
| Calcium | 910 mg | 70% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1355 mg | 29% | |
*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.
