Goldenrod Toast - My Comfort Food and the Perfect Post-Easter Meal

How did Daddy know how many eggs the Easter Bunny had hidden? He always seemed to think my brother and I had missed one or two. So he'd join in the hunt to locate the last of the eggs, but to no avail. A month or so later, here'd come Hush Puppy, the Basset Hound that practically raised us, out from under the house with what to her must have been the perfectly aged Easter Egg feast.

Don't let that happen to your eggs! Peel them right after the hunt and make the perfect Easter breakfast treat - Goldenrod Toast. Here are more ideas for using up all those hard-cooked eggs. Also, check out the post on alternative ways to cook them and make them easier to peel.


GOLDENROD TOAST
This is the last-day-of-school tradition in my family, true comfort food and an all-time favorite.

Ahead of time, hard-cook a couple of eggs per person. I usually just go ahead and cook a dozen, but that's me. Peel when cool enough to handle. Slice the eggs in half vertically and pop the yolks out into a small bowl and set aside. Set aside whites in a medium bowl. At some point before serving, chop the whites and crumble the yolks (a fork works well), keeping them in their separate bowls. Cover to prevent drying out or being eaten by your cat, if it'll be a while before serving.

About 30min before meal time:
Make a quantity of white sauce (bechamel sauce) as per your favorite recipe/method. You want to make enough for about a cup per person. Translated, that means I make 2c per person, but we're gluttons when it comes to this dish and I don't mind having a bit left over. If you need a recipe for white sauce, you'll find one in your favorite general purpose cookbook such as BH&G, Joy of Cooking, etc... You want the sauce to be a little on the thick side, and make sure you cook the flour/butter mix long enough to avoid that raw flour-y taste. (When I have time I'll post my favorite method under 'Sauces' on this blog.)

Toast 2 pcs of your favorite sliced sandwich bread per adult. (No need to butter.) Keep extra bread on hand, ready for toasting - I'm just saying.

When sauce is ready, add the chopped whites and stir, leaving on the heat long enough to warm the whites through. Since I don't butter the toast, I sometimes a an extra dollop of butter at this point and stir until melted. Ladle sauce over toast and sprinkle with crumbled yolks. Serve immediately, be amazed. You will either feel the peace of comfort food descend on you and carry away the stress of the day, or be amped up by the Foodie Frenzy. Either way, it's just plain good.