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Happy Easter Everybody. Goldenrod eggs for all.
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.
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.