EGGS A LA GOLDENROD
This was one of the first dishes we learned to make when I was in Home Economics Class back in the late '60. We love it. The only problem seems to be making enough.
Provided by True Texas
Categories Breakfast
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter, add flour and stir until the mixture is smooth and well blended.
- Add milk very slowly stirring as you add.
- Continue to stir and cook over a low heat.
- Cook until the mixture starts to thicken.
- Add salt and pepper to mixture and set aside.
- Peel boiled eggs and remove the yolks from the eggs.
- Chop the whites of the eggs and add them to the white sauce.
- Toast bread and slice it diagonally.
- Arrange the bread slices on a plate and pour the sauce over the toast.
- Take a grater and grate the egg yolks over the sauce.
- Serve warm.
Nutrition Facts : Calories 610.6, Fat 34.2, SaturatedFat 17.2, Cholesterol 436.5, Sodium 1261.2, Carbohydrate 50.5, Fiber 1.9, Sugar 4, Protein 24.3
EGGS à LA GOLDENROD
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.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
- To serve, arrange buttered toast pieces on 4 serving plates. Pour creamed eggs over buttered toast pieces; sprinkle with yolks.
Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 215 mg, Fat 2 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 5 g, TransFat 0 g
EGGS A LA PALOMA
Steps:
- To make the tomato sauce: Heat the olive oil over medium heat in a small saucepan. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Stir in the chili powder, cumin, and oregano. Cook, stirring, until fragrant, 1 to 2 minutes. Stir in the tomato sauce and season, to taste, with salt and pepper. Stir in the stock, bring to a boil, then adjust the heat so the sauce is simmering. Cook, stirring occasionally, until the sauce is lightly thickened, about 15 minutes.
- Set the rack about 4 inches from the broiler and preheat the broiler.
- Cook the chorizo in a medium skillet over medium heat, stirring occasionally, until fragrant, 3 to 4 minutes. Drain on paper towels and set aside
- Cut the avocados in half, remove the pit and peel the halves. Cut each half lengthwise into 6 thin slices. Toss together in a medium bowl with the lime juice. Divide the chorizo among 6 oven-proof, individual serving casseroles, about 5 1/ 2-inches wide by 1-inch deep. Cover the chorizo in each casserole with 4 thin slices of avocado.
- To cook the eggs: Spray a frying pan or griddle with the vegetable cooking spray and heat over medium heat. Add as many eggs as will fit without touching and cook until the underside of the eggs is set, about 1 minute. Reduce the heat to low and cook until the whites are completely set, about 3 minutes. Place 2 eggs on top of the avocado in each casserole. Repeat with the remaining eggs.
- Divide the tomato sauce among the 6 casseroles, topping the eggs with a thin, even layer of sauce. Sprinkle the cheese over the sauce, dividing it evenly. Broil just until the cheese melts, about 1 minute. Top each casserole with a teaspoon of crema and sprinkle the chopped cilantro over the cream. Pass the remaining crema separately.
- Cook's Notes: Crema Mexicana is a mildly acidic dairy product with a consistency that makes it perfect for drizzling over finished dishes. It is available in Latin markets and some supermarkets. If you cannot find it, substitute sour cream, thinned down with water.
- Oaxaca cheese is a mild string cheese from the state of Oaxaca in Mexico. It is available in Latin markets and some supermarkets. Whole milk mozzarella is the perfect substitute.
EGGS A LA TRISH
By using English muffins instead of bread or rolls, this overnight breakfast dish becomes just a little bit heartier. I'll often switch it up and use different cheeses or meats and it always comes out perfect. -Mark Bohlke, Rosemount, Minnesota
Provided by Taste of Home
Time 1h10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a greased 13x9-in. baking dish, arrange 6 English muffin halves cut sides up. Cut remaining muffins in half; fill in spaces with muffin pieces. Top with cheese and Canadian bacon. Whisk remaining ingredients; pour over muffins. Refrigerate, covered, overnight., Remove dish from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake, uncovered, until a knife inserted in center comes out clean, 55-60 minutes. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 294 calories, Fat 16g fat (8g saturated fat), Cholesterol 180mg cholesterol, Sodium 562mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 1g fiber), Protein 18g protein.
OEUFS A LA NEIGE (SNOW EGGS)
To prepare this specialty, you make a sweetened milk bath on which you cook oval-shaped meringues that, in theory, resemble eggs. After the so-called eggs are cooked, you combine what is left of the milk with egg yolks and prepare an English custard, or what the French choose to call a sauce anglaise. This is chilled and the eggs are floated on top. The snow-white eggs are served with a vanilla-flavored custard.
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 30m
Yield Ten or more servings
Number Of Ingredients 7
Steps:
- Put the milk and cream in a skillet and add six tablespoons of the sugar. Bring to the simmer, stirring, and let simmer until the sugar is dissolved. Add the vanilla and blend.
- Beat the egg whites until they are almost stiff. Sprinkle with six more tablespoons of sugar and the salt and continue beating until the mixture is quite stiff.
- Using two large spoons, mold the meringue into oval shapes and spoon the ovals on top of the simmering milk. Make a few at a time for a total of 10 or more. Cook about 30 to 40 seconds on one side and carefully turn to cook on the second side. Cook 30 to 40 seconds on the second side and remove the ovals. Drain on absorbent paper towels. Continue until all the meringue has been shaped into ovals and cooked.
- Strain the milk.
- Put the egg yolks in a saucepan. Beat the egg yolks until they are light and lemon- colored and pour in the strained milk. Put the saucepan on the heat and simmer, stirring constantly with a wooden spoon, until the custard coats the spoon. When the spoon is coated, remove the custard immediately from the heat and strain it into a wide serving dish large enough to hold the meringue ovals in one layer.
- Meanwhile, combine the remaining sugar with the water in a heavy saucepan. Cook until the sugar becomes caramel-colored and then dark amber in color. Take care not to burn it.
- Before the caramel sets, pour it in a thin thread on top of the oval meringues. Serve the meringues in round-bottom dessert dishes with the custard on the bottom of each.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 14 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 136 milligrams, Sugar 29 grams, TransFat 0 grams
EGGS A LA KING
Back in my youth when we didn't have that much money for groceries, my Mom made this once in awhile. It was cheap, but it was also very filling.
Provided by Lori Mama
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- On medium high heat place the butter in sauce pan and melt.
- Add flour and cook for few minutes. Do not brown.
- Add soup mix to coat.
- Mix in hot milk and bring to a low boil. Cook for aprox. 10-15 min, (stirring as to not get any lumps and doesn't stick to the bottom of the pot), or until you feel the noddles are cooked and sauce is thickened. If it gets to thick, add a bit more milk.
- Slice the eggs and combine with the sauce.
- We usually had this over toast or buns.
Nutrition Facts : Calories 510.9, Fat 32.3, SaturatedFat 16.5, Cholesterol 502.3, Sodium 996.9, Carbohydrate 29.9, Fiber 0.8, Sugar 1.5, Protein 24.4
EGGS ALA GOLDENROD RECIPE
This recipe is a delicious and easy way to make use of leftover hard-boiled eggs.
Provided by Elyse Ellis
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Melt butter in a large saucepan over medium heat.
- Whisk in flour to make a roux and cook for 10 minutes.
- Whisk in the milk and bring to a simmer, whisking constantly.
- Reduce heat to low and cook for 10 more minutes, whisking occasionally. Season with salt and pepper.
- Separate the egg yolks and whites from the hard boiled eggs.
- Chop the egg whites and stir into the gravy.
- Mash the yolks with a fork and set aside.
- To serve, place toasted bread on a plate, cover with gravy and garnish with egg yolk.
Nutrition Facts : Calories 668 kcal, Carbohydrate 49 g, Protein 25 g, Fat 41 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 413 mg, Sodium 678 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
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