Egg-A-La-Goldenrod
Egg-A-La-Goldenrod is a creamy, savory dish featuring whipped egg yolks and whites combined with a rich milk and butter sauce, perfect for brunch or breakfast on toast.
Ingredients
Instructions
- Slip the yolks out of the whites.
- Mash the yolks with a fork.
- Chop the egg whites.
- Melt butter over low heat.
- Blend in flour and cook over low heat until the mixture is smooth.
- Remove from heat.
- Stir in milk, stirring constantly, until thickened.
- Add seasoning to taste.
- Gently fold the chopped egg whites into the cream sauce.
- Pour the mixture over toast.
- Top with the mashed egg yolks.
Tips & Substitutions
For a creamier sauce, consider using half-and-half instead of milk. If you're short on time, pre-chopped egg whites can be a handy substitute. Seasoning can be enhanced with a pinch of paprika or cayenne for a little kick. Make sure to stir constantly when adding the milk to avoid lumps and achieve a smooth texture. This dish is an excellent way to use up leftover hard-boiled eggs.
Serving Suggestions
Egg-A-La-Goldenrod is best served immediately over toasted bread. Pair it with a light salad or steamed vegetables for a balanced meal. Consider serving it alongside a refreshing fruit salad or even a slice of Old-Fashioned Caramel Cake for dessert. It makes a comforting brunch dish that can also be enjoyed as a hearty dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat, stirring occasionally to prevent sticking. Avoid microwaving, as this can cause the cream sauce to separate. If the sauce thickens too much during storage, add a splash of milk while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Egg-A-La-Goldenrod contains roughly 924 calories, with 16g protein, 182g carbohydrates, and 15g fat. It is an excellent source of calcium (39% of the Daily Value), iron (33% of the Daily Value), and protein (32% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 578mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
While it's best enjoyed fresh, you can prepare the cream sauce ahead of time and store it separately in the refrigerator. Reheat gently before adding the chopped egg whites and serving over toast. This can save time during meal prep, especially for brunch gatherings.
What can I substitute for flour in this recipe?
If you're looking for a gluten-free option, consider using cornstarch or a gluten-free all-purpose flour blend. Both alternatives will help thicken the sauce while maintaining a similar consistency. Just remember to adjust the quantity, as cornstarch typically requires less than flour.
Is there a vegetarian alternative for this dish?
Yes, you can create a vegetarian version by using vegetable broth instead of milk and adding sautéed mushrooms or spinach for added flavor. The egg whites can be replaced with silken tofu that has been blended until smooth, making it a suitable option for vegetarian diets while still keeping the dish hearty.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).