Eggs a la goldenrod over buttermilk biscuits

by Caitlin Saniga

Eggs a la goldenrod is one of my grandma’s specialties, and I gather that it’s a popular dish for high school home-ec classes. The flavors are simple and it’s an easy dish to make, but it gets a lot of visual pizzazz from the grated egg yolks.

• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 hard-boiled eggs
• 8 kissy buttermilk biscuits, or other biscuits or toast
• 3 green onions, chopped

Melt butter in a small saucepan over medium heat. Add the flour and stir until the mixture is smooth and well blended. Add milk very slowly, stirring as you pour. Continue to stir and cook over a low heat until the mixture starts to thicken. Add salt and pepper to mixture and set aside.

Peel the boiled eggs, and remove the yolks from the eggs. Chop the whites of the eggs and add them to the white sauce.

Divide the biscuits among 4 plates, and pour the sauce over the biscuits.

Press the egg yolks through a mesh strainer with the back of a spoon over the white sauce. Sprinkle with green onion. Serve warm.

Recipe adapted from: Food.com