Do you have any meals that you make that remind you of home? I have a bunch, but this one holds a special place in my heart. Since we moved down to the DC area, I really do love it down here. It never gets old when I run and errand and pass the Washington Monument, Lincoln and Jefferson Memorials and Iwo Jima in one trip. But I do miss having my family nearby.
I made this the other day and my mind was instantly flooded with memories of my mom and I sitting at the kitchen table enjoying this for dinner. Or Breakfast. Or whenever I asked her to make it. You see, the rest of my family members (my dad, sister and 2 brothers) were not huge fans of this dish, but my Mom and I loved it. So most of the time, when I ate this, it was just me and my mom sitting down together and having some mother-daughter bonding time.
And the best part about that is that her mom, my grandmother, taught her how to make it. This was the first thing that my grandma ever learned how to cook. She was a young girl scout and looking to get her cooking badge. So her troop leader took them all to a local school and Miss Alexander, a teacher, taught them all how to make this in the kitchen. It's actually called Eggs ala Goldenrod but we've always called it Eggs on Toast.
I was chatting with my grandma the other night and she told me that she would make this for my mom all the time growing up, but the rest of their family were not big fans either. After hearing that, I imagined my mom and grandma enjoying this meal for many years together, just like she and I did. And that,makes me feel all warm and fuzzy inside.
Eggs on Toast
4 hard boiled eggs (instructions for the perfect hard boiled egg here)
4 tablespoons butter
4 tablespoons flour
2 cups whole milk
3/4 teaspoon salt
1/4 teaspoon pepper
bread of choice
Hard boil the eggs. Peel eggs and let sit in the refrigerator until sauce is ready.
In a small saucepan melt butter over medium heat. Add flour and whisk until a paste forms. Let cook over heat for about 2 minutes.
Slowly add milk, constantly whisking to combine into the flour mixture. Turn heat up to medium high and continue to whisk until the sauce comes to a boil. Once the sauce is boiling, it should thicken up. Reduce heat to low, add salt and pepper and keep simmering to cook the sauce.
Prepare eggs by slicing in half and separating the yolks from the whites. Slice the whites into bite sized pieces and add to sauce. Mash up the yolks in a small bowl with a fork.
To serve, top toasted bread with a few spoonfuls of the sauce. Sprinkle about a tablespoon of the crushed egg yolk on top of the sauce and garnish with some chives.