5 eggs: $1.00
1 lemon: $0.34
4 English muffins: $2.50 1 bunch asparagus: $2.43 1 bunch radishes: $1.49
Pantry items: Butter, flour, milk, salt, pepper.
Total cost (for 4 portions): $7.76
I was determined to make goldenrod eggs for supper even before I realized that they're a good way to use up Easter stragglers. Marion Cunningham says she learned to make this dish as a girl in her home ec class; as with many vintage home ec recipes, I didn't know if the results would be splendid or scary, but I had to find out.
Luckily for my mother, to whom I served the first batch of goldenrod eggs, they turned out yummy—straightforward flavors of egg and butter and toast with a comforting warmth and texture. I thought the sauce was a little too lemony, so I dialed that down in the adapted recipe; I haven't tried it yet but also wonder how a hit of mustard or cheese would suit the sauce.
On the side we had roasted asparagus—although steamed might have been more appropriate with the leftover egg-sauce—and some radishes sliced and tossed in vinaigrette.
- 4 hard-boiled eggs, peeled
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 1/4 cups milk
- 1 tablespoon fresh lemon juice
- 1 raw egg yolk
- 4 English muffins, buttered and toasted
Separate the whites and yolks of the hard-boiled eggs. Dice the whites and set the yolks aside.
Melt the butter in a medium saucepan over medium heat. Add the flour all at once, turn the heat to low, and cook, stirring constantly, for about 2 minutes. Then add the milk, stirring to break up any lumps, and cook for about 5 minutes, until slightly thickened. Season with salt and pepper.
Put the lemon juice in a small bowl and stir in the raw yolk. Stir in a few spoons of the hot sauce and then stir the contents of the small bowl into the pot of sauce. Cook over low heat for another minute or two, until smooth and warmed through.
Stir the diced whites into the sauce and spoon sauce over the split English muffins. Grate or sieve a cooked yolk over each portion and serve immediately.