Eggs Goldenrod – for the ‘Hot Rod’ in all of us
By Cathy Burford
It certainly wouldn’t be Easter Brunch for our family without this recipe. In addition, it’s a fantastic way to use up all of your Easter eggs, and becomes even more colorful if some of the dye has leaked through the shells.
Eggs Goldenrod:
1 dozen eggs, hard-boiled
12 slices Canadian Bacon
6 English Muffins
White sauce:
¼ cup butter or margarine
¼ cup flour
2 cups whole milk
½ tsp salt
1 tsp white pepper
pinch of garlic powder
Shredded cheese of your choice – Muenster and Cheddar work well
Separate the whites and yolks of your hard-boiled eggs. Chop the whites and grate the yolks. Refrigerate until ready to assemble.
Make the white sauce; melt butter and blend in flour. Slowly add milk & seasonings and stir until thickened. Add the chopped egg whites & keep warm, being careful not to overheat it.
Cook the Canadian Bacon in a non-stick pan in small batches, while toasting the English Muffins. (I always assign someone to do one of these tasks).
To assemble;
Top an English Muffin with a slice of Canadian Bacon, spoon on the white sauce/egg white mixture, sprinkle with cheese & top with grated egg yolks.
Serves 6 hungry people.
We always serve this buffet style. It’s fun to see the ‘new people’ try to get it right the first trip through the line. This recipe works well for large crowds, and you can chop and grate the eggs the night before.
Enjoy!
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