This is an old recipe I learned from my mother-in-law and it quickly became one of our family’s favorites! We prepare this dish every Christmas, New Years and Easter! Ok, plus in between for all kinds of occasions. It’s easy, quick and can feed a crowd. I hope it becomes one of your favorites as well. It’s a creamy gluten-free sauce, with just the right kick of garlic, onions, and pepper combined with a batch of hard-boiled eggs and dusted in crumbled bacon. You can’t go wrong. It’s that simple and it makes a super camping or boating dish for any time of day!
Eggs Goldenrod
February 15, 2020
: 20 min
: 15 min
: 35 min
: Easy
Ingredients
- 6 hard-boiled eggs
- 6 Pieces of gluten-free bread
- 1/2 cup ghee or butter
- 1/4 cup gluten-free flour
- 3 cups almond milk
- 6-8 strips cooked bacon crumbled
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
- 1 Tbsp hot sauce (optional)
Directions
- Step 1 Boil the eggs until hard-boiled (3-4 minutes) and set in cold water to cool.
- Step 2 Fry your bacon and set it aside to cool. Once it has cooled, break into pieces and set aside.
- Step 3 In a medium saucepan melt the ghee or butter slowly.
- Step 4 Mix 1 cup of almond milk with the 1/4 cup of flour. Use a whisk or your smoothie machine to blend completely so there are no lumps. It should be somewhat thick like pancake batter.
- Step 5 Add garlic powder, onion powder, salt, pepper, and hot sauce if using to the melted butter. Whisk together.
- Step 6 Slowly add 2 cups of almond milk and continue whisking. Turn stove to medium.
- Step 7 As it starts to simmer, slowly begin to pour the 1 cup of the blended floured almond milk 1/4 cup at a time. Just eyeball it. You might not need it all so whisk after each 1/4 cup. This is where you have to decide how thick or creamy you want your sauce.
- Step 8 Once you add enough of the floured almond milk mixture to get the consistency of gravy you like, turn the stove to low and stir often while you prepare the eggs and toast.
- Step 9 Peel the eggs and separate the yolk from the white. Dice the whites and place them in the sauce. In a small bowl, mash the yolk until it is crumbly.
- Step 10 Toast your bread. Depending on how many folks we’re serving I butter the toast and slide it under the broiler right before serving.
- Step 11 Place a scoop of sauce with the egg whites on the toast, dust with mashed egg yolk and sprinkle the top with a helping of crumbled bacon.
- Step 12 Add a dash of hot sauce to give it another boost and there you go!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.