Memaws Country Eggs Goldenrod Recipes
MEMAW'S COUNTRY EGGS GOLDENROD
I do not know the origin of this recipe. This is an old family recipe that my grandmother would make for us on Easter, after our egg hunt. She was born and raised on a farm in Iowa. We always looked forward to this meal. She would always serve this with bacon, juice, and milk.
Provided by Mindi Jones
Categories Breakfast Eggs
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Stir milk, cornstarch, butter, salt, and black pepper together in a saucepan over medium heat; cook and stir until the mixture is thick and smooth, about 20 minutes.
- Stir egg slices into the sauce and cook until just warmed, about 5 minutes. Ladle egg and sauce over toast slices.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 39 g, Cholesterol 452.3 mg, Fat 21.2 g, Fiber 1.3 g, Protein 21.9 g, SaturatedFat 9.3 g, Sodium 960.2 mg, Sugar 10.9 g
GOLDENROD EGGS
Make and share this Goldenrod Eggs recipe from Food.com.
Provided by Millielou
Categories Breakfast
Time 17m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Separate the whites and yolks of cooked eggs, dice the whites, set aside yolks.
- Place butter in saucepan, and melt over medium heat.
- Stir in flour, stirring constantly, until butter and flour are well blended; then cook over low heat stirring at least 2 minutes more.
- Slowly add milk, stirring constantly and cook for 5 minutes.
- Stirring until sauce has thickened, add salt and pepper to taste.
- Add the diced egg white to the sauce.
- Place toasted english muffin halves on serving plates, spoon sauce over muffins.
- Using a fine grater, grate egg yolks over each portion.
- Serve hot.
Nutrition Facts : Calories 493.6, Fat 27.5, SaturatedFat 14.1, Cholesterol 425, Sodium 508, Carbohydrate 39.2, Fiber 2.2, Sugar 3, Protein 22.1
SUE'S GOLDENROD EGGS
We got this from my mother in law. We serve it for dinner as much as we serve it for breakfast. You can double the recipe. You may need more salt
Provided by bill mayes
Categories Breakfast
Time 25m
Yield 4 toasts, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine dry mix with melted butter and add milk to make a hot white sauce. Seperate egg yokes from egg whites and crumble eggs yokes in a small bowel. cut up egg whites. Add egg whites to the white sauce and pour over toast. sprinkle tops with egg yokes and serve hot. Enjoy.
Nutrition Facts : Calories 268, Fat 15.5, SaturatedFat 7.3, Cholesterol 256.9, Sodium 576.6, Carbohydrate 19.3, Fiber 0.7, Sugar 1.8, Protein 12.2
GOLDENROD EGGS
This is a dish my wife had to learn to make in her high school home economics class. I've adapted and renamed it. To me, it has no equal and brings to mind those special days of the '40's. -Richard, Ramsey Eugene, Oregon
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Cut eggs in half; remove yolks and set aside. Chop egg whites; set aside. In a small saucepan, melt 2 tablespoons butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in egg whites; heat through. Spread each slice of toast with 1 teaspoon remaining butter. Pour sauce over toast. Force egg yolks through a sieve to break into small pieces; sprinkle over sauce.
Nutrition Facts :
MEMAW'S COUNTRY EGGS GOLDENROD
I do not know the origin of this recipe. This is an old family recipe that my grandmother would make for us on Easter, after our egg hunt. She was born and raised on a farm in Iowa. We always looked forward to this meal. She would always serve this with bacon, juice, and milk.
Provided by Mindi Jones
Categories Breakfast Eggs
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Stir milk, cornstarch, butter, salt, and black pepper together in a saucepan over medium heat; cook and stir until the mixture is thick and smooth, about 20 minutes.
- Stir egg slices into the sauce and cook until just warmed, about 5 minutes. Ladle egg and sauce over toast slices.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 39 g, Cholesterol 452.3 mg, Fat 21.2 g, Fiber 1.3 g, Protein 21.9 g, SaturatedFat 9.3 g, Sodium 960.2 mg, Sugar 10.9 g
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
MEMAW'S COUNTRY EGGS GOLDENROD
I do not know the origin of this recipe. This is an old family recipe that my grandmother would make for us on Easter, after our egg hunt. She was born and raised on a farm in Iowa. We always looked forward to this meal. She would always serve this with bacon, juice, and milk.
Provided by Mindi Jones
Categories Breakfast Eggs
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Stir milk, cornstarch, butter, salt, and black pepper together in a saucepan over medium heat; cook and stir until the mixture is thick and smooth, about 20 minutes.
- Stir egg slices into the sauce and cook until just warmed, about 5 minutes. Ladle egg and sauce over toast slices.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 39 g, Cholesterol 452.3 mg, Fat 21.2 g, Fiber 1.3 g, Protein 21.9 g, SaturatedFat 9.3 g, Sodium 960.2 mg, Sugar 10.9 g
MEMAW'S COUNTRY EGGS GOLDENROD
I do not know the origin of this recipe. This is an old family recipe that my grandmother would make for us on Easter, after our egg hunt. She was born and raised on a farm in Iowa. We always looked forward to this meal. She would always serve this with bacon, juice, and milk.
Provided by Mindi Jones
Categories Breakfast Eggs
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Stir milk, cornstarch, butter, salt, and black pepper together in a saucepan over medium heat; cook and stir until the mixture is thick and smooth, about 20 minutes.
- Stir egg slices into the sauce and cook until just warmed, about 5 minutes. Ladle egg and sauce over toast slices.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 39 g, Cholesterol 452.3 mg, Fat 21.2 g, Fiber 1.3 g, Protein 21.9 g, SaturatedFat 9.3 g, Sodium 960.2 mg, Sugar 10.9 g
MEMAW'S COUNTRY EGGS GOLDENROD
I do not know the origin of this recipe. This is an old family recipe that my grandmother would make for us on Easter, after our egg hunt. She was born and raised on a farm in Iowa. We always looked forward to this meal. She would always serve this with bacon, juice, and milk.
Provided by Mindi Jones
Categories Breakfast Eggs
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Stir milk, cornstarch, butter, salt, and black pepper together in a saucepan over medium heat; cook and stir until the mixture is thick and smooth, about 20 minutes.
- Stir egg slices into the sauce and cook until just warmed, about 5 minutes. Ladle egg and sauce over toast slices.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 39 g, Cholesterol 452.3 mg, Fat 21.2 g, Fiber 1.3 g, Protein 21.9 g, SaturatedFat 9.3 g, Sodium 960.2 mg, Sugar 10.9 g
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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