goldenrod eggs with ham & cheese

Name: Goldenrod Eggs with Ham & Cheese
Prep time: 20 min
Cook time: 15 min
Yield: 3
Cuisine: American
Ingredients: 6 hard boiled eggs cooled until just warm, peeled and dried off; SAUCE (MAKES TWO CUPS); 1/4 c. butter (don't substitute); 1/4 c. flour; 1/2 tsp salt, or to taste; 1/4 tsp pepper, or to taste; 2 c. milk, whole or 2%; ADDITIONAL INGREDIENTS; warm biscuits or english muffins, split or your favorite toast, 2 halves per serving; a smokey deli ham or canadian bacon, two slices per serving; american cheese, i used white american, two slices per serving; freshly cracked pepper, parsley, fresh chives, dill or paprika to garnish

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@Quinnn

Not Far From Green Bay, WI

Goldenrod Eggs are the "country mouse" version of its more sophisticated (...and time consuming) citified cousin, Eggs Benedict. A very impressive and delicious breakfast to serve to company, yet so easy. My German grandmother had a very hard to pronounce German name for this dish meaning, roughly translated, "Chicks In the Snow". I think you can see why. =)

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(1 rating)

yield 3 -4

prep time 20 Min

cook time 15 Min

method Stove Top

Ingredients For goldenrod eggs with ham & cheese

6 hard boiled eggs cooled until just warm, peeled and dried off
SAUCE (MAKES TWO CUPS)
1/4 c. butter (don't substitute)
1/4 c. flour
1/2 tsp salt, or to taste
1/4 tsp pepper, or to taste
2 c. milk, whole or 2%
ADDITIONAL INGREDIENTS
warm biscuits or english muffins, split or your favorite toast, 2 halves per serving
a smokey deli ham or canadian bacon, two slices per serving
american cheese, i used white american, two slices per serving
freshly cracked pepper, parsley, fresh chives, dill or paprika to garnish

How To Make goldenrod eggs with ham & cheese

1
Cut hard boiled eggs in half and remove yolk. Rough chop egg whites and set aside. Using a fork, break up the egg yolk with a fork until fluffed and crumbly and set aside in a second pile. Add a pinch or two of salt to the yolks. Cover all with Saran Wrap and set aside. (The "proper" way to do this is to push the yolk through the bottom, larger holes of a colander or grater. But, that just seems like a huge, unnecessary mess to me when the same thing can be achieved with a fork. lol)

2
Make Your Sauce: Melt butter in a medium size, deep, non-stick pan. Blend in dry ingredients with a whisk. Cook for 1-2 minutes until bubbly and smooth. Whisk in milk and continue to cook on low for a few minutes until it gets to the thickness you like. Remove from heat.
3
Gently, fold in chopped egg whites to the pan. Cover and keep warm. Warm biscuits in microwave or toast English Muffins or toast (...whatever you're using) and butter them, if desired.
4
Warm ham slices or Canadian Bacon in microwave until hot. Place one slice of meat on each biscuit/muffin/toast half. Top with a slice of cheese.
5
Top your biscuits/muffins/toast with warm white sauce. Warm crumbled egg yolks briefly in microwave. Then, add your crumbled egg yolks on top. Garnish with parsley, dill, fresh chives or paprika and lots of freshly cracked pepper and serve hot.
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