Eggs Ala Golden Rod
Delight in the comforting classic that is Eggs Ala Golden Rod, a timeless breakfast recipe that transforms simple pantry staples into a dish full of flavor and nostalgia. Perfectly hard-boiled eggs are the star here, with their whites folded into a luscious, velvety white sauce made from a roux of butter, flour, and creamy whole milk. Meanwhile, the yolks are crumbled on top, creating the signature “golden rod” effect for a stunning presentation. Poured over crispy, golden toast and garnished with a sprinkle of fresh parsley, this dish is both elegant and satisfying. Ready in just 25 minutes, Eggs Ala Golden Rod is an ideal choice for a warm, hearty breakfast or brunch that feels indulgent without being fussy. Perfectly simple yet undeniably sophisticated, this recipe lets you enjoy comfort food at its finest.
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Recipe Information
Ingredients
- 6 large Hard-boiled eggs
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 pieces Bread slices
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Peel the hard-boiled eggs and separate the yolks from the whites. Chop the whites into small pieces and crumble the yolks into a fine texture using a fork or your fingers. Set aside each in separate bowls.
In a medium saucepan over medium heat, melt the butter until it is fully melted and begins to bubble lightly.
Add the flour to the melted butter and whisk constantly to create a roux. Cook the mixture for about 1-2 minutes, ensuring it does not brown.
Gradually add the milk to the roux while continually whisking to prevent lumps. Continue cooking and whisking for about 3-4 minutes, or until the sauce thickens and becomes smooth.
Stir in the chopped egg whites, then season the sauce with salt and black pepper. Cook for another minute to heat the egg whites through.
While the sauce is warming, toast the bread slices until golden brown.
To assemble, place a piece of toast on a plate and spoon the creamy egg white sauce generously over the top.
Sprinkle the crumbled egg yolks evenly over the sauce to create the 'golden rod' effect.
Garnish with fresh parsley if desired, and serve immediately. Enjoy this warm, hearty breakfast dish!
Nutrition Facts
Calories |
1521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 1374 mg | 458% | |
| Sodium | 2334 mg | 101% | |
| Total Carbohydrate | 121.4 g | 44% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 32.7 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 14.2 mcg | 71% | |
| Calcium | 838 mg | 64% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1268 mg | 27% | |
*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.
