With the on set of fall, and the coming of winter, I start to crave some comfort food. Growing up, my mom used to make a real simple dish called “Goldenrod” and although it’s, I think, considered a “breakfast” food, it was probably one of my favorites for dinner.
So here is the recipe, and I hope, all enjoy! 🙂
1/4 cup butter
1/4 cup flour
salt and pepper to taste
2 cups milk
4 slices of bread, toasted
4 hard-cooked eggs
pinch of paprika
Melt the butter in a sauce pan over med-high heat. Once melted whisk in the flour. Keep whisking for about 5 min. The flour/butter makes a paste like mixture.
Next, whisk in the milk, and bring to a simmer, whisking constantly. Reduce heat to a med-low and continue to cook for another 10 mins. Make sure to stir occasionally. 🙂 Then, season to taste with salt and pepper.
Separate your hard-cooked egg whites from yolks. Chop up egg whites and mix into the white sauce. Take your toasted bread and place on a plate. Layer the sauce on top of the toast and add a pinch of paprika. Get the egg yolks and crumble them up in another bowl ( I like using my hands). Take some crumbled egg yolks and sprinkle over the sauce and toast. Enjoy!