Here's the recipe, but first I will tell you how to cook the perfect hard-cooked egg.
Cook's Illustrated has the best method for hard cooking eggs to perfection. You will have bright, yellow yolks without any unsightly green around the edges.
Hard Cooked Eggs
Place eggs in medium saucepan, cover with 1 inch of water and bring to a boil over high heat.
Remove pan from heat, cover & let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 qt. water a & tray of ice cubes. Transfer eggs to ice bath. Let sit for 5 minutes. Tap eggs all over against the counter to crack surface & gently roll back & forth. Peel from the air pocket end.
|I like to use a pastry blender to chop the eggs.|
Basic Medium White Sauce
2 T. butter
2 T. flour
1/4 t. salt
1 c. milk
Melt butter in saucepan. Add the flour & salt & stir until smooth.
Add milk gradually, stirring constantly. Bring to a boil, stirring. Continue cooking for 5 minutes over low heat.
Eggs a la Goldenrod
Make the white sauce.
Chop 3 hard-cooked coarsely, saving out the yolk of one egg.
Combine the chopped hard-cooked egg with the cooked white sauce. (I like to add some grated cheese).
Serve over toast. Grate or force the saved-out yolk through a sieve over the white sauce/egg mixture.
I am sharing with:
On the Menu Monday
Tea Party Tuesday
Full Plate Thursday