If you are of a certain age and had home economics classes in your youth, or, if you are from certain points south of the Mason-Dixon line, you probably have made or at least had Eggs A La Goldenrod. I am of that certain age, and am a proud Michigander, but did not know what this dish was until my producer Kristen told me about it as we kicked around ideas for this week’s Easter show.
If you make a lot of hard boiled eggs this weekend, this is a great way to use some of them before they go bad. This would be a great little brunch item for Sunday morning. You can get as fancy or as simple as you want with the bread – because we have such great bakeries around here, I stopped in and got a black pepper and asiago loaf. If your bunch would rather some simple white bread, that is what the original Betty Crocker recipe calls for.
There is endless debate and consternation in the Facebook Instant Pot groups about how to best make a hard-boiled egg. I believe that you should start with the 5-5-5 method, and here is a wonderful discussion of that method, thanks to Valerie Cooper over at One Happy Housewife. Eggs that are about a week old seem to cook the best, with the least problems with cracking and have less chance of having the green outline around the yolks. As with everything in the kitchen, your milage will vary, and with eggs for dying, who cares? It is the eggs for deviled eggs that you really want to come out perfect.
Valerie states that putting the eggs on the stacking egg trivet with the pointed end facing downward ensures the best looking egg. I have also read that leaving the eggs out on the counter overnight so that they are room temperature also helps ensure the best cook. (We here in the US are some of the only people in the world that put our eggs in the refrigerator!)
Prep your food:
- For the purposes of this recipe, the eggs to not have to be perfect. Once they are cooked, cooled and peeled, separate the whites from the yolks. Chop the whites, and either finely chop the yolks or run them over a grater to make them small and fine.
- Prepare the bechamel sauce, which you can even do in your Instant Pot.
- Add the chopped white to the white sauce.
- Prepare the toast.
- Put a piece of the toast on a plate and cover with the bechamel.
- Sprinkle some of the grated yolk over the white sauce.
- Top with a chiffonade of basil, or chives, or just some salt and pepper.