If you’ve run out of ideas for an inventive and interesting egg breakfast, try the sauce cum casserole dish Eggs Goldenrod. This breakfast treat mixes hard-boiled egg whites and simple white sauce into a thick stew that tastes delicious when poured on toast. Best of all, it requires little in the way of ingredients its primary components are just eggs, milk, flour and butter.
Ingredients:
- 2 hard-cooked eggs
- 2 tablespoons plus 2 teaspoons butter, softened and divided
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1 cup milk
- 2 slices bread, toasted
Directions:
- Cut eggs in half; remove yolks and set aside. Chop egg whites; set aside. In a small saucepan, melt 2 tablespoons butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Stir in egg whites; heat through. Spread each slice of toast with 1 teaspoon remaining butter. Pour sauce over toast. Force egg yolks through a sieve to break into small pieces; sprinkle over sauce. Yield: 2 servings.