Today’s brunch is brought to you by the Oscars. Everything I made was Golden, Golden Biscuits (not the album by Three Dog Night, Golden Bisquits), Golden Sheet Pan Potatoes, Golden Drinks, and Goldenrod Eggs.
If you’ve never heard of Goldenrod Eggs (aka Eggs a la Goldenrod) let me give you some history. One of the first printed recipes of Goldenrod Eggs is in a Fannie Farmer cookbook from the late 1800’s. An easy to prepare recipe of Bechamel sauce and diced hard boiled eggs this recipe over time was popular fare at Easter brunches, using up hard boiled eggs from hunts.
For my family this recipe’s popularity only goes back about a year. This is one of the recipes I discovered while making new and fabulous brunches for my family during my heavy travel. I was unsure if this would be a hit with the girls. Oddly enough the pickiest eater in my family, Daughter Number Three, loved it. The Hubs, however, was not as big of a fan.
Traditionally Goldenrod Eggs are served over toast points, but can be served over biscuits. As I had a Golden theme in mind it seemed that golden hued biscuits would be more fitting.
The Golden Drinks I served were just pineapple juice in glasses rimmed with gold sugar.
I was surprised at the positive response my Golden themed brunch made with the family. The girls thought the drinks were fun, but they absolutely loved the food. With the reactions I got from my family for brunch I have no need to see how wins Best Picture tonight. It’s obvious that the award for Best Brunch goes to me. I would like to thank everyone who made it possible, and recommend this amazing brunch to you.
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 4 eggs hard-boiled
- Salt and pepper to taste
- Toast points or biscuits
In a saucepan over medium heat melt butter.
Whisk in the flour to make a roux, stirring constantly until browned. Be careful not to burn.
Turn heat to medium low and whisk in milk, a little bit at a time. Continue stirring until the butter and flour mixture is completely incorporated in the milk.
Reduce heat to low, stirring to prevent scorching or clumping.
Slice hard boiled eggs in half, reserving the yolks.
Finely dice egg whites. Set aside.
Dice egg yolks finely or push through a strainer or sieve.
When white sauce has thickened whisk in egg whites and add salt and pepper to taste.
Ladle egg sauce over toast points or biscuits, split.
Top with finely diced egg yolk.