Eggs a la Goldenrod

This is a favorite of ours!  How it got the name, I don't know.  The recipe comes from my freshmen year at St. Mary of the Springs College, later re-named Ohio Dominican College.  I went there for one year before transferring to Ohio State.  The course that I took was called Food for the Family, and this recipe was in the manual.  It's probably my all-time favorite way to eat eggs.
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
Foodie Friday
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