Eggs A La Goldenrod

Please sit with me by my cozy fire on this frigid day! I am having one of my all-time favorite breakfast, lunch or dinner meals that I learned in my first year of college. For my freshman year I went to St. Mary of the Springs,  which later changed it's name to Ohio Dominican College,  before transferring to Ohio State University.   I still have the "Laboratory Manual of  Foods For The Family" that we used, and I still use it.

My friend, Michele, sent me this beautiful teacup several years ago, that I love using during this time of the year.  

I have the egg dish on a matching plate that Michele sent, also.  

My nephew sent me this box of tea for Christmas and they are all exceptional black teas.  I was hesitant to try the Earl Grey teas, of which there are two, because I've never been a fan.  What I discovered is that I must've been trying Earl Grey teas that were not my cup of tea (or brand!).  I LOVE the ones included in this set.  I've been using my handheld frother and making tea lattes to my hearts content during our cold weather.  

Yield: 2

Author: Kitty

Eggs A La Goldenrod

This recipe comes from my Food For The Family Laboratory Manual from my freshmen year in college. It is so comforting!

Ingredients

• 3 eggs
• For the Medium White Sauce:
• 2 T. butter
• 2 T. flour
• 1/4 t. salt
• 1 c. milk

Instructions

1. Place eggs in medium saucepan, cover with 1 inch of water and bring to a boil over high heat.
2. 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. Set aside.
3. Make the white sauce:
4. Melt butter in saucepan. Add the flour & salt & stir until smooth.
5. Add milk gradually, stirring constantly. Bring to a boil, stirring. Continue cooking for 5 minutes over low heat.
6. Chop 3 hard-cooked coarsely, saving out the yolk of one egg.
7. Combine the chopped hard-cooked egg with the cooked white sauce.
8. Serve over toast. Grate or force the saved-out yolk through a sieve over the white sauce/egg mixture.

Notes

You can add a little cheddar cheese to the white sauce if you wish. I like to add freshly ground pepper, too.

I am always so grateful to be included to attend anything for my grandchildren.  Cissy received her "ropes" at an Academic Award ceremony for her Junior year.  When the students graduate, they wear these ropes on their graduation day over their gown.  

Thank you for your visit!  xo

I am sharing this with:

Love Your Creativity Link Party

Full Plate Thursday at Miz Helen's Country Cottage