Goldenrod Eggs "The Wonderful World of Cooking

Goldenrod Eggs From “The Wonderful World of Cooking” by Edward Harris Heth. When I started out on this adventure to re-create recipes from Heth’s cookbook, I was certain there would be challenges.  What has amazed me is how much I‘ve learned about cooking, American culture and even a little about myself. I chose this recipe for two reasons: first I love breakfast but rarely prepare it and second, this looked easy to do …. and it was.  It was so simple that I doubted it would taste good but those doubts vanished when the first fork passed my lips and delivered a rich creamy texture with an eggy goodness that had me licking my plate!

2 tablespoons real butter

1 tablespoon flour

¾ cup half & half

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons grated Swiss - almost any cheese will work and is the best way to make subtle variations on this dish. 

4 hard boiled eggs separated with the whites chopped small

4 slices of smoked ham

4 slices good bread toasted.

Melt the butter in a pan adding the flour when butter begins to bubble.  To the butter and flour mixture add the cream and heat gently until it thickens.  Now add salt, pepper and cheese; stirring until the cheese completely melts.  Mix in the egg whites and cook till heated.  Place a slice of warm ham on a slice of toast and spoon the egg white mixture over it.  Over the egg white sauce, grate one egg yolk for each piece. Enjoy!