Eggs goldenrod is a retro breakfast-for-dinner dish that is inexpensive and easy to prepare. This classic dish uses a simple white sauce which can be embellished to suit any purpose.
+ 2t flour
freshly ground pepper to taste
hard boiled eggs
peeled, yolks and whites separated
scallions or chives
Put egg yolks in a small dish and smoosh with a fork. Dice egg whites and set aside.
Melt butter in a small saucepan. Add flour and whisk to combine.
Cook for about 30 seconds, then gradually stir in milk while whisking constantly. Stir in dry mustard, salt, pepper and bay leaf.
Keeping the heat on medium, continue stirring (switch to a heat-proof rubber scraper to get into the edges of the pan) until milk comes to a simmer.
Allow to simmer GENTLY (means no big bubbles plopping up, just tiny, gentle blubs) for one minute then remove from heat. Remove bay leaf and discard, then taste for seasoning.
Stir in diced egg whites, then spoon over toast. Sprinkle with reserved yolks and scallions or chives if using.
Serve to eagerly awaiting diners and if they don't like it, pull out the guilt card. They'll be yearning for it again in 30 years ;)