Eggs à la Goldenrod
A dish that gets its character from “hard-boiled” eggs and butter.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 3 “hard-boiled” eggs
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 5 slices toast
- Parsley
Make it lactose-friendly
- 1 tablespoon butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1 cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Make a thin white sauce with butter, flour, milk, and seasonings. Separate yolks from whites of eggs. Chop whites finely, and add them to the sauce. Cut four slices of toast in halves lengthwise. Arrange on platter, and pour over the sauce. Force the yolks through a potato ricer or strainer, sprinkling over the top. Garnish with parsley and remaining toast, cut in points.
Nutrition (estimated, per serving)
| Calories | 349 |
|---|---|
| Protein | 17.1 g |
| Fat | 18.7 g |
| Carbs | 27.5 g |
| Fiber | 0.1 g |
| Sodium | 813 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States