Eat For Eight Bucks: Goldenrod Eggs Recipe – a delicious recipe with eggs, unsalted butter, flour, milk, Salt, Pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Separate the whites and yolks of the hard-boiled eggs. Dice the whites and set the yolks aside.
2
Melt the butter in a medium saucepan over medium heat. Add the flour all at once, turn the heat to low, and cook, stirring constantly, for about 2 minutes. Then add the milk, stirring to break up any lumps, and cook for about 5 minutes, until slightly thickened. Season with salt and pepper.
3
Put the lemon juice in a small bowl and stir in the raw yolk. Stir in a few spoons of the hot sauce and then stir the contents of the small bowl into the pot of sauce. Cook over low heat for another minute or two, until smooth and warmed through.
4
Stir the diced whites into the sauce and spoon sauce over the split English muffins. Grate or sieve a cooked yolk over each portion and serve immediately.
1021
kcal
Calories
102
g
Fat
12
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 hard-boiled eggs, peeled, 2 tablespoons unsalted butter, 2 tablespoons flour, 1 1/4 cups milk, and more.
Yes, Eat For Eight Bucks: Goldenrod Eggs Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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