The Covered Dish - Eggs Goldenrod

Prepare yourselves, I’m writing this column with one eye having had surgery and the other not! I am greatly wishing I had written my column prior to the procedure, which by the way turned out terrific. It’s just hard when the eyes don’t match up. Like many of you I am digging into some spring cleaning and pulling out the Easter Bunnies. As I begin to think about Easter my thoughts first go to Easter Breakfast. There is nothing better than a beautiful breakfast, served early, of course. Follow that up with a walk down by the lake, and more coffee. Lastly; a trip to church with your family. I grew up with a mother who not only made us new Easter dresses every year, but also Palm Sunday finery. When I was finishing up my parents’ estate this past year, I brought home a set of gingham curtains, they featured hand cross-stitching on them. Originally these curtains were my mother’s Easter dress skirt, my sister’s dress skirt, and my Easter dress skirt. Those curtains were from an Easter Sunday when we all dressed alike. I would guess that would be around 58 years ago!!!! Wow, I didn’t expect those old memories to surface.
So why Eggs Goldenrod? I adore them, and they make a fantastic, impressive breakfast. What would I serve along with the dish? Probably a bowl of fresh fruit, the casserole has everything in it, including the meat and plenty of protein.
Some of the sweet palates might enjoy a pastry of some sort to go with the fruit, casserole, juice and coffee. On the flip side of this casserole is how terrific, eggs, bacon and toast can be all by themselves. All we have to do is put a little into the table presentation to take a simple breakfast into a Breakfast Fanfare.
Go around the house picking up family heirlooms, candles, interesting plants, old fashioned doilies and pull together a table scape that wows the family and friends. Every year I change things up to make the day special. This year it may be some of my mother’s dishes. The planning does start early, this keeps stress at bay. If you go to the Dollar Tree on line you can get all kinds of great ideas.
Eggs Goldenrod can be prepared in advance cooking the bacon prior to the event along with the hard boiled eggs. The white sauce can easily be duplicated into other recipes. This is one dish you would find me eating later in the day for a little snack. I suppose you could say this is definitely a ‘comfort’ food.
If you don’t have a unique tablecloth try using a large scarf or ask a friend that sews to make you a 54 inch square tablecloth.
You can easily handle this by heading to Walmart or Hobby Lobby, and picking up a nice fabric that you can work accessories around. I like to visit flea markets and find unique items. It’s also a time I might pull out my grandmother’s egg basket and fill it with wooden or marble eggs. Also; think about items that might be growing outside that you can implement. I purchased a beautiful but ‘cheap’ wreath, then I went to Dollar General and bought a large spring flower pot.
The wreath goes on the top ring of the flower pot and a lift of some sort goes in the center for a large bunny to sit upon. Not only will the kids love your presentation, so will you! You might need a little fake grass for Mr. Bunny!
It is certainly the small things that we do that make things so very special. Enjoy a cup of tea poured from a teapot this week, or coffee on the porch of a neighbor. Go forth, smiling and doing great things! Simply yours, The Covered Dish.


Eggs Goldenrod
8 x 8 baking dish
Oven 350 degrees
4 slices commercial sourdough bread, toasted
4 hard-boiled eggs
2 slices of bacon, grease saved, bacon for garnish
2 tablespoons of bacon drippings or butter.
1⁄2 teaspoon ground white pepper
1⁄4 teaspoon dry mustard
1⁄2 teaspoon seasoning salt (I used Lawry’s)
3 tablespoons white flour
2 1⁄2 cups milk
2-3 ounces mild cheddar cheese or 4 slices
1⁄4 pound thinly shaved ham, may chop or shred too
Pre-heat oven to 350 degrees and spray 8 x 8 glass dish with vegetable spray. Prepare the eggs, after boiling crumble the yolks and set to the side. Chop the whites into small pieces.
Toast the bread and set to the side. Cook the bacon for the garnish and make the white sauce. Heat the drippings/butter in a sauce pan, cooking over medium heat, begin by working in the flour and spices into the drippings before adding the milk and cooking until bubbly, add the cheese and whisking to a smooth blend. Add the chopped egg whites and remove from the heat.
Yes, the deli ham is still hanging out there. If you desire you can heat the meat up before you begin to layer the casserole.
Cut the bread into triangular pieces, layer on the ham, pour the cream sauce over the top, evenly distributing. Lastly; using a fork crumble up the ‘goldenrod’ (the yolks) and sprinkle over the top. Bake in the oven until the mixture is bubbly which is usually around 25 minutes.
I’m sure you can think of many ways to play with this original recipe. Biscuits or English muffins instead of bread, sausage instead of ham! Add paprika over the top. Pull out the stops, this is going to be so yummy!