Eggs a la Goldenrod!

I’m being featured on Kelly The Kitchen Kop today with this easy and nourishingly traditional food!

That’s the name my dad gave this great egg dish when I was growing up. Dad was a cook in the Army during the Korean War….I’m not sure if he learned this dish there or if he just made it up. My family has loved it for years and Honey and I just had it the other night for dinner. As you know, I’m an “old” cook, so I rarely measure anything. Please play around with it and adjust as necessary.

Begin by making a white sauce. Due to our many food allergies, I use rice flour.

1/4 C raw butter

1/4 C rice flour

1-2 C raw milk

Melt butter in cast iron skillet. Add flour and cook for a minute or so. Then add 1-2 C raw milk, depending on how thick you like it. You can always add as you go along….but you can’t take out! Stir the milk in with a wisk and heat until thick, but not too thick. Salt & pepper as desired.

8-12 eggs hardboiled

Shell and separate the yolks from the whites. Chop the whites and add to white sauce. Mash the yolks in a bowl. Serve over toast of choice by pouring white sauce and egg over toast and topping with the mashed yolk…..if you like it fancy….add a dash of paprika!