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Eggs à la Goldenrod

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Eggs à la Goldenrod
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
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A versatile recipe from Betty Crocker’s 1956 Picture Cook Book, this pretty gold and white dish is perfect for brunch and a delicious way to make use of leftover hard-boiled eggs.

Ingredients

4
hard-cooked eggs
2
tablespoons butter
2
tablespoons Gold Medal™ all-purpose flour
1/4
teaspoon salt
1/8
teaspoon pepper
1
cup milk
4
to 6 slices buttered toast, chopped or torn into bite-sized pieces, separated onto four serving plates

Directions

  • 1 Peel eggs; separate whites from yolks. Chop whites into bite-sized pieces. In small bowl, mash yolks with fork or press through fine strainer. Set aside.
  • 2 In 1-quart heavy saucepan, melt butter over low heat. With whisk, beat in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove sauce from heat. Stir in milk.
  • 3 Return sauce to heat; heat to boiling, stirring constantly. Boil 1 minute or until sauce thickens slightly. Remove from heat. Fold chopped egg whites into white sauce.
  • 4 To serve, arrange buttered toast pieces on 4 serving plates. Pour creamed eggs over buttered toast pieces; sprinkle with yolks.
Tips  

This recipe can easily be doubled or tripled for larger groups.

To ensure a smooth white sauce, stir constantly until it thickens.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
150
)
Daily Value
Total Fat
17g
26%
(
Saturated Fat
9g
44%
,
Trans Fat
0g
)
Cholesterol
215mg
72%
Sodium
460mg
19%
Potassium
210mg
6%
Total Carbohydrate
21g
7%
(
Dietary Fiber
1g
5%
,
Sugars
5g
)
Protein
12g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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