Eat for Eight Bucks: Goldenrod Eggs

Name: Eat for Eight Bucks: Goldenrod Eggs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 raw egg yolk; 4 English muffins, buttered and toasted; 2 Tbsps flour; 4 hard-boiled eggs, peeled; 1 Tbsp fresh lemon juice; 296 milliliters milk; 4 servings Pepper; 4 servings Salt; 2 Tbsps unsalted butter

Eat for Eight Bucks: Goldenrod Eggs might be just the side dish you are searching for. One portion of this dish contains roughly 14g of protein, 16g of fat, and Head to the store and pick up pepper, muffins, milk, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Separate the whites and yolks of the hard-boiled eggs. Dice the whites and set the yolks aside.

Ingredients you will need

Hard Boiled Egg

Egg Yolk

Melt the butter in a medium saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the flour all at once, turn the heat to low, and cook, stirring constantly, for about 2 minutes. Then add the milk, stirring to break up any lumps, and cook for about 5 minutes, until slightly thickened. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Milk

Put the lemon juice in a small bowl and stir in the raw yolk. Stir in a few spoons of the hot sauce and then stir the contents of the small bowl into the pot of sauce. Cook over low heat for another minute or two, until smooth and warmed through.

Ingredients you will need

Lemon Juice

Hot Sauce

Sauce

Egg Yolk

Equipment you will use

Bowl

Pot

Stir the diced whites into the sauce and spoon sauce over the split English muffins. Grate or sieve a cooked yolk over each portion and serve immediately.

Ingredients you will need

English Muffin