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Goldenrod Eggs

Name: Goldenrod Eggs
Cook time: 6 min
Total time: 6 min
Yield: 6 servings
Ingredients: 6 Hard-cooked eggs; 3 tbsp Butter; 3 tbsp Instant flour; 2 cup Whole milk; Salt; Pepper; Paprika; Toast

Goldenrod Eggs have always felt like a little taste of spring in our home! It was one of my mother’s absolute favorites this time of year, something she made for easy lunches, sweet little gatherings, and those slow afternoons that somehow felt extra special! 💛

Cook

6m

Ingredients

Method

Turn cooking mode on

Step 1

Peel the eggs and cut them in half. Chop the whites and set the yolks aside.

6 Hard-cooked eggs

Step 2

Warm the butter in a small saucepan over medium-high. Whisk in the flour and cook for 2 minutes, whisking continuously. The mixture will turn golden and smell nutty, but reduce the heat if it begins to brown.

3 tbsp Butter

3 tbsp Instant flour

Step 3

Whisk in the milk. Cook until the mixture bubbles and thickens, 3 to 4 minutes, whisking continuously. Stir in the egg whites. Season with salt and pepper. Spoon over the toast.

2 cup Whole milk

Salt

Pepper

Toast

Step 4

Use your fingertips or a small spatula to push the egg yolks through a wire-mesh sieve over the top, or simply crumble them.

Step 5

Sprinkle with a little more salt and pepper, and dust with paprika. Serve at once.

Paprika

For

6

M

I

6

Hard-cooked eggs

3

tbsp

Butter

3

tbsp

Instant flour, or all-purpose flour

2

cup

Whole milk

Salt

Pepper

Paprika

Toast, warm, crunchy, generously buttered, for serving

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Goldenrod Eggs

Goldenrod Eggs have always felt like a little taste of spring in our home! It was one of my mother’s absolute favorites this time of year, something she made for easy lunches, sweet little gatherings, and those slow afternoons that somehow felt extra special! 💛

Cook

6m

Ingredients

Method

Turn cooking mode on

Step 1

Peel the eggs and cut them in half. Chop the whites and set the yolks aside.

6 Hard-cooked eggs

Step 2

Warm the butter in a small saucepan over medium-high. Whisk in the flour and cook for 2 minutes, whisking continuously. The mixture will turn golden and smell nutty, but reduce the heat if it begins to brown.

3 tbsp Butter

3 tbsp Instant flour

Step 3

Whisk in the milk. Cook until the mixture bubbles and thickens, 3 to 4 minutes, whisking continuously. Stir in the egg whites. Season with salt and pepper. Spoon over the toast.

2 cup Whole milk

Salt

Pepper

Toast

Step 4

Use your fingertips or a small spatula to push the egg yolks through a wire-mesh sieve over the top, or simply crumble them.

Step 5

Sprinkle with a little more salt and pepper, and dust with paprika. Serve at once.

Paprika

For

6

M

I

6

Hard-cooked eggs

3

tbsp

Butter

3

tbsp

Instant flour, or all-purpose flour

2

cup

Whole milk

Salt

Pepper

Paprika

Toast, warm, crunchy, generously buttered, for serving