I love Easter for so many reasons. Number one: Jesus Christ rose from the dead, so we might live. But that story is for another post. This is about spring. SPRING! It’s been a long, hard winter. Easter signals springtime, new life, flowers and new leaves, and Easter eggs.
Most of us have a pile of colored, hard-boiled eggs, left over from the Easter egg hunt for the kids or grandkids. You can only eat so many deviled eggs. If you’re the owner of an amazing Instant Pot – my new toy, er, tool in the kitchen – then you’ve been hearing about all the different times and ways to cook eggs, until you don’t want to see another egg for months!
But you still have all those eggs. Here’s a yummy recipe to use up some of them. And the kids will even like them.
Eggs a la Goldenrod has been a favorite after-Easter breakfast in our house. It’s easy. It’s good. It’s pretty. And did I mention, it’s easy? It combines a basic white sauce with hard-boiled eggs and buttermilk biscuits, or toast, or English muffins. I love it on fresh, hot biscuits.
Eggs a la Goldenrod
4 TBSP butter
4 TBSP all purpose flour
2 cups milk or half & half or mixture of both to make 2 cups
½ tsp salt
½ tsp pepper
1-2 tsp favorite seasoning mix (I love Northwoods or Mural of Flavor by Penzey’s) or dash of cayenne or chili powder.
*(Optional, add ½ cup shredded cheese of your choice, and/or diced ham or bacon. May require a little extra milk so it won’t be too thick.)
8 eggs, hard-boiled
Step One: Peel eggs and separate yolk into a bowl. Dice the whites.
Step Two: Press egg yolks through a mesh strainer to grate, or mash with a fork. Reserve for final step.
Step Three: Prepare white sauce by melting butter in a saucepan over medium-low heat. When melted, add flour and whisk until blended and smooth. Gradually add milk or cream, ½ cup at a time, whisking continuously until blended and smooth. Sauce will thicken as it cooks. Remove from heat when thickened to a creamy sauce. If needed, add more milk. Add chopped egg whites to sauce, stirring to mix in. I put it back on medium-low heat for a couple of minutes before serving. Keep stirring it every few minutes so it doesn’t burn or stick to the bottom.
Step Four – to serve, split one biscuit lengthwise and open on a plate. Spoon sauce over biscuits, then top with several teaspoons of grated egg yolk.
*Can garnish with a dash of paprika or pepper or a squirt of Sriracha Sauce, hot sauce, or salsa.
PS. If you have an Instant Pot, check out my Pinterest board. I’ve been collecting pressure cooker recipes. http://tinyurl.com/kly525p
And there are some fabulous Instant Pot communities on Facebook. If you don’t yet have an Instant Pot, look into it. The IP is amazing! I highly recommend.
I have the 8 quart, but it comes in a 6 quart, too. Got mine on Amazon prime.
Happy Cooking, and Eating!