Eggs à la Goldenrod Recipe

Eggs à la Goldenrod

I never had Eggs à la Goldenrod until I met my lovely husband. His family recipe turned me on to this fun and different version of eggs on toast! I love it with the crispy toast texture but when I’m not eating carbs, I make it keto (and gluten-free) style by replacing the flour with 1 Tsp Xanthum Gum and eat it sans toast too! I typically have leftover sauce with this recipe which saves great in the refrigerator for a second round the next day.

Eggs à la Goldenrod
Makes: 4 Servings

Ingredients:

-8 Large Eggs
-1/4 Cup Unsalted Butter
-16 Oz. Heavy Whipping Cream
-1/4 Cup All-Purpose Flour
-1 Cup Milk
-8 Slices Bread (Honey Wheat, White, Whole Wheat…)
-Paprika
-Salt & Pepper

Instructions:

1. Hardboil the eggs, cool, and peel.
2. Separate the egg whites from the yolks. Dice the whites on a plate, crumble the yolks in a bowl and set aside.
3. In a medium pot over low heat, melt the butter.
4. Add the heavy cream to the pot with a whisk until mixed.
5. In a separate bowl, whisk together milk and flour.
6. Add milk and flour mixture gradually to heavy cream and butter pot and stir regularly with a whisk for about 15 minutes or until sauce thickens.
7. Add egg whites to the pot and stir until incorporated.
8. Toast the bread and arrange on 4 plates.
9. Pour heaping spoonfuls of the sauce over the toast with a ladle.
10. Sprinkle the crumbled egg yolks on top with a fork.
11. Add a healthy dash of Paprika, fresh ground pepper, and salt.