Serves 4
35 min
Goldenrod Eggs
Recipe GLPR03d40c973a8832
A classic British comfort dish featuring creamy cheese sauce enriched with a raw egg yolk, spooned over toasted English muffins and topped with finely chopped hard-boiled eggs. The bright yellow yolks give this simple dish its distinctive "goldenrod" appearance.
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Ingredients
4 hard-boiled eggs, peeled
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups whole milk
Salt to taste
Black pepper to taste
1 tablespoon fresh lemon juice
1 raw egg yolk
4 English muffins, buttered and toasted
Directions
If not already done, place the hard-boiled eggs in a small bowl and coarsely chop them, separating the whites from the yolks. Set aside the whites and finely mince the yolks into a separate dish; keep the chopped whites aside for garnish.
In a small saucepan, melt the unsalted butter over medium heat.
Sprinkle the flour over the melted butter and stir constantly for 1–2 minutes to create a smooth paste (roux), stirring out any lumps.
Gradually pour in the milk while whisking constantly to prevent lumps from forming. Continue whisking until the sauce is smooth and begins to thicken, about 3–5 minutes.
Remove the pan from heat and let the sauce cool for about 1 minute until it is no longer steaming.
In a small bowl, whisk the raw egg yolk with the fresh lemon juice until well combined.
Slowly add the egg yolk mixture to the warm sauce while whisking constantly to prevent the yolk from scrambling. The residual heat will gently cook the yolk to a safe temperature of 160°F, creating a rich, creamy texture.
Season the sauce with salt and black pepper to taste, adjusting as needed.
Stir in the finely minced hard-boiled egg yolks until evenly distributed, creating the golden color.
Place each buttered and toasted English muffin on a serving plate. Spoon the sauce generously over the muffins.
Top with the reserved chopped hard-boiled egg whites and serve immediately while hot.
