Tuesday, April 18, 2006

What to do with lots of eggs

If you are anything like me, you have plenty of hard-boiled eggs around your house. Easter, for some odd reason, seems to cause plenty of extras. :-) Fortunatley, there really are quite a few things to do with leftover Easter Eggs. Like egg salad sandwiches. And egg salad sandwiches. Hmm. What does one do with literally dozens of hard-boiled eggs? You can chop them up and add them to just about anything, salads, sandwiches, wraps, and the like. But there has to be something I could do to them that would make them "special". One item that came to mind is something I have only seen, called an Egg Curry. A search brings up plenty of recipes, but I seem to lack most of the ingredients necessary to accomplish that one.

So I turn to a friend for the answer. We had a quiet Easter this year. We spent it at home, while family was busy running around. We were facing a very quiet Easter in fact, until we invited our good friend Elizabeth and her daughter Ashley to dinner. We always love having them over. And Easter was no exception. You know that feeling at the end of the day when you can sigh and say, "Now that was a great holiday!" That was Sunday. We really enjoyed our time together, and are looking forward to next year when perhaps they will join us again for Easter- next time bringing along the hubby who is overseas right now. But back to those hard-boiled eggs.

Elizabeth mentioned a dish called Eggs Goldenrod and proceeded to describe it to me. It is so simple, yet it intrigued me in a homey sort of way. The decription reminded me of biscuits-n-gravy, my all time favorite breakfast. So I filed the information away and thought that maybe I would give it a whirl later in the week. Fast forward to this morning. A quick search on Recipezaar produced two actual recipes- but to be honest, no recipe is actually necessary. You start by making some toast. Easy enough. Next you melt some butter in a saucepan and add some flour. Whisk the two together so you have a roux. Let this cook for a little while, stirring it pretty frequently. Add about two cups of milk and cook to thicken, stirring constantly. Season with plenty of black pepper and a pinch of salt. Finally, take a couple of peeled hard-boiled eggs and separate the whites from the yolks. Chop the whites and add to your white sauce. Pour the bechamel/egg white sauce over your toast slices. And for a final touch, mash up those egg yolks and sprinkle them on top. Eggs Goldenrod. The idea is that the egg yolk on top resembles goldenrod pollen. (Why you'd actually want to eat that is beyond me.)

And the end result? A fantastic comfort food. I thoroughly enjoyed every bite of Eggs Goldenrod. Unfortunately it is one of those dishes like biscuits-n-gravy that will only come out once in a while, but man is it good. And it is a fantastic thing to look forward to those leftover hard-boiled eggs. Thanks Elizabeth!!

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