Golden Rod Eggs

 

This recipe might be a little odd to some of you, but I like to think of it as unique. This has become an Easter brunch tradition in our house. I grew up on Golden Rod Eggs and can’t say that I was a huge fan of them when I was a kid. My parents made it a lot for dinner and when I was younger, but I wasn’t a fan of breakfast for dinner. I thought I was being cheated out of a real meal. Little did I know, breakfast for dinner is one of the best invention ever! My parents were way smarter than me and knew what they were doing. I love breakfast for dinner now! Golden Rod Eggs are a unique meal and I always thought my parents made it up. I had never found anyone else that had ever heard of such a thing. Sounded crazy to me.....until I met my husband. Apparently his mom used to make them growing up and it was one of his most favorite meals in the world. How could that be??? My parents didn’t really make it up to torture me with breakfast for dinner??? This was too much to handle. I couldn’t believe that another human being knew about Golden Rod Eggs. Hey, if you are out there reading this, and have heard of them, please post on this blog entry. Oh, and you aren’t my brother, sister, or Daddy. I know how you’ve heard of them.  I’d love to hear the story of how non-family members were introduced to Golden Rod Eggs. I still haven’t met anyone else who has heard of them. Maybe both of our families were “unique”. I’m sure you are dying to hear about this recipe, so let’s get started.....

 

Ingredients:

 

6-8 hard boiled eggs

1/2 stick of butter

3/4 cup milk

3-6 (plus) Tablespoons of flour

salt and pepper to taste

 

Directions:

 

Boil eggs, peel, and gently separate the yolk from the white part. I always get my husband to help with the peeling. I hate it. It’s his way of contributing to the meal.

 

 

Dice the egg whites and finely grate the yolks.  It can prove to be a bit difficult to grate the yolks. Be gentle and use the finest grater you have. If you don’t want to go through the trouble, you can just mash them with a fork until they are broken into very small pieces.

 

 

In a saucepan, melt butter. After it is completely melted start adding the flour. I start with about 3 Tablespoons and add until I have a nice thick roux (or rue). See photo to judge how yours should look. I ended up using about 6 – 7 Tablespoons.

 

 

 

Now add the milk. Again, start with a little and add as you go. Pour in about 1/4 cup at a time, until all has been incorporate and you have a thick sauce.

 

 

 

Once the sauce has thickened, add the diced egg whites, salt and pepper. 

 

 

Now toast 6 – 8 slices of bread. This all depends on how much topping you like on each piece. We can only make 6 slices out of this recipe. Once bread is toasted, top with egg white mixture and top with grate yolks.

 

 

How does that look?? Pretty tasty! Now you have a sacred family recipe. I hope you’ll enjoy it too. Happy Easter!