Happy Easter Everybody. Goldenrod eggs for all.

By on April 14, 2017

Easter Egg Hunts I dreaded as a child.

After Sunday school, on Easter, we would go to the local park to hunt easter eggs. Torture for me because I always came up empty handed. Why? Near sighted, no glasses. Once I got to the first grade and the teacher pointed out this problem, I was hauled to the eye doc, got glasses, and from then on I could see the damned easter eggs as well as anybody.

But the best part of the egg hunt was making Goldenrod eggs, a tradition I continued with my own children and grand children. Always fun. So simple, so yummy.

And remember what the home ec teacher taught. Start the eggs in cold water to cover, raise to a boil then reduce heat and cook until tender, about 10 minutes. That will produce a gently hard-cooked egg with no icky green ring. Now you’re talking.

Goldenrod Eggs

6 hard-cooked eggs, peeled
2 cups whole milk
4 tablespoons of unsalted butter
4 tablespoons of all purpose flour
Sea salt and freshly milled black pepper to taste
6 slices of your favorite bread, toasted and buttered
chopped chives for garnish

In a saucepan melt the butter, add the flour and stir until the mixture is smooth and well blended.
Add the milk, stirring with a whisk the entire time to prevent lumps. Cook over low heat until the mixture starts to thicken. Continue to cook, stirring occasionally, for 5 minutes. Add salt and pepper.

Separate the eggs whites from the yolk. Chop the whites and add them to the white sauce.
Arrange the buttered toasted bread on a plate and pour the sauce over it.
Grate the egg yolks over the sauce. Garnish with chives
Add additional salt and pepper as needed.





About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”