Eggs A la Goldenrod

For those of us who made Seerney Paska this is a great recipe for using up all those egg whites. The basic white sauce can be kind of bland for some who like some zip in their food so I added some prepared mustard to the sauce along with some chives. The chives give the dish some added color.

Eggs a la Goldenrod

Ingredients:

2 Tablespoons butter
2 Tablespoons flour
2 Cups milk
1/2 teaspoon salt
A pinch of white pepper (you can substitute black pepper if you’d like)
2 Tablespoons snipped chives
A Tablespoon or more of prepared mustard according to taste. We enjoyed the country mustard with horseradish added.
8 hard boiled eggs.
4 slices of toasted bread cut into triangles.

Method:

Peel the hard boiled eggs and separate the yolk from the white. Slice the egg whites into bite size portions. Press the yolks through a sieve and set aside. Melt the butter in a heavy bottomed saucepan over low heat. Add the flour and blend well. Add the salt and the pepper. After approx. 4 minutes of cooking over low heat add the 2 cups of milk and turn up the heat to medium. Stir constantly until the milk begins to thicken. Whisk in the mustard. Add the chives and the eggs whites and heat through.

Toast the bread and cut each piece into 4 triangles or whatever shape you’d like. Place bread on a plate and scoop a good portion of the prepared white sauce mixture over the bread. Garnish with the egg yolk that was pressed through a sieve.

Note: In retrospect I think this recipe would also work well with some cooked crumbled sausage or bacon added to the white sauce.

This recipe will make at least 4 generous servings.