Egg Time!
Written By: Romany Reagan on Wed, Mar 26th 2008
"Dear, we have 650 eggs." "I know, Darling, what ever will we do?"
Ahh childhood memories... Around every holiday people turn into kids again, at least I know I do. Are you scrambling around your shrubbery looking for breakfast? Chances are you're channeling your inner five year old (and I pray it's Easter morning). Few holidays make me think of young things more than Easter, the plants are budding the little bunnies and puppies are scampering... Well, I'm sure SOMEWHERE they're scampering. I live in New York City.
But now you've found all your eggs, or at least you hope, or you'll end up with that other Easter surprise, May Egg. But every year the same dilemma: what now do you do with all those left over eggs? I grew up with a great egg-dispatching ritual: Easter and Post-Easter brunch, lets just call it Easter Week. Every year my mom would make me Eggs Golden Rod for breakfast and to this day it is still one of my favorite breakfasts; however nowadays my brunches usually include champagne. I don't have as many hard-boiled eggs to conquer as we did back then, but I can still find excuses to make it. Here's yours: I'm telling you to.
Mom's Eggs Golden Rod
Crispy cooked bacon
Hard Boiled Eggs (That is if you can find any.)
One piece of toast per person
Separate egg whites from yolks
Make a standard béchamel sauce (aka white sauce)
-Melt 1 tblsp (more or less) butter in pan
-Stir in 1 tblsp (more or less) flour to make paste
-Slowly add about 1 cup milk (while stirring) and blend until totally smooth
-Continue stirring over low heat until thickened – take off heat when at desired thickness
-Add salt and pepper to taste
Cut whites into bite-size pieces, stir into white sauce
Pour sauce (while hot) over toast (right out of toaster), crumble yolks and sprinkle on top and top that with crumbled bacon.
Mangé!
Now, finding a wine that goes well with eggs is not an easy match. The flavors can clash and the variety of what goes in or on your eggs is quite diverse. The bacon makes this dish savory and the white sauce makes it quite rich. I find champagne goes best with most egg dishes - - it's yeasty enough to match up flavor for flavor, yet the bubbles keep your experience of the flavor subtler. Also, if you're drinking champagne at breakfast you're not technically drinking, right? So, if you're in mixed company (and by mixed I mean weird) then you can sip with your eggs till next Easter with impunity!
