day 18 ~ traditional breakfast...

Not sure if you'd be interested in trying a new (to you) breakfast for Christmas morning, but if so, here is a receipe that we've been having ever since I was about 8 or 9 years old. The tradition of having Eggs Golden Rod began (or so it's been told) due to us (kids) complaining. Can you believe that? Kids complaining. ON CHRISTMAS!?! Just how bratty were we?

For many years we would travel to Oklahoma from wherever we were living to spend the holidays with grandparents, aunts, uncles and cousins. My maternal grandfather, Sparky requested for his Christmas morning breakfast, Milk Toast. A bowl, some toast, and warm milk poured over it. (are you starting to see just why the complaints were forthcoming..?) Anyway, after a few years a few of us I started whining that I didn't like it and wanted something different, so my wonderful grandmother started making us the Eggs Golden Rod instead. Do you hear the angels sing when you read the words Eggs Golden Rod, like I do? No? Hmmm...?

Skip to around 1974 or so when we began having Christmas' in California, it was such a favorite of my brother and I, that my mom began making it for us too. So I can tell you there has not been a Christmas (NOT ONE!) that has gone by since 1974ish that I have not had Eggs Golden Rod (there are those angels again...) for breakfast. And now, if you so desire, you can have it too. Mmmmm, so good!



... all is right with the world when I'm eating this..! Ingredients... (for 4 people)

• 8 whole Eggs - Hard Boiled
• 6-8 Tablespoons Butter
• 6-8 Tablespoons Flour
• 4+ Cup Milk
• Salt/Pepper to taste...
•8 slices Bread (I like to use Sourdough or Pilsbury Biscuits are good too!)

Preparations...

Hard boil the eggs
Peel eggs... Separate the whites from yellows. Next, slice the whites into big chunks set aside. Take a fork to "mash" up the yellows, making tiny sprinkles of egg yolks. (I like to HB the eggs the night before, then before starting the sauce, I do the seperating to get it out of the way. Of if you have a "helper" (of the neice or nephew type) they can do this part while you're making the sauce.

Melt the butter in a sauce pan over low heat

Add the Flour just a couple of tablespoons at a time... Add the flour gradually, whisk it briskly to incorporate the flour/butter completely before adding again. In otherwords, melt all the butter, then gradually add the flour, whisk until it becomes like a buttery paste, then add more flour, repeat until all flour has been added.

Next, add the milk. This is a very important stage. It's the trick my mom taught me to INSURE you don't get lumps. Add 1/2 - 1 cup of milk at a time. Whisk briskly and make sure the butter/flour mixture is completely combined with the milk. Once you've whisked it to a pasty smooth texure, add more milk. Just keep doing this, whisking until your arm falls off, (not really, but you will sure be glad if you're ambidextrious) and adding milk, just keep going until you get a smooth creamy thich sauce. If you need to add more milk than the recipe calls for, go ahead. It's your call on how creamy you want the sauce. Not too runny, and not too thick. Just right!

I like to keep the heat at medium most of the time, and then when it begins to get creamy, I turn it up to get it nice and hot

You can add salt all along, or none at all and allow each person just salt their dish.

Once the sauce is pretty good and done, you add the egg whites to the sauce, and stir in. (you can judge at that time if you need to add more milk)

Next, you can toast your bread or bake your biscuits

Once the bread is finished, place on each plate, (open face the biscuits) and pour about 1-1/2 cup of the sauce all over, and then "sprinkle" the yellows Golden-Rod all over the top

Salt and Pepper to taste and then enjoy.

photo credit: The Nephew...

Comments

[Christian]

OH good! I was going to call and ask for this!
ps... I'm still calling to ask for it just for fun :)