Goldenrod Eggs with Diced Ham
Total Time35 mins
Skill LevelBeginner
Servings4
Rating
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Total Time35 mins
Skill LevelBeginner
Servings4
Rating
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Key IngredientDiced Ham, 16oz
AboutMove over boring buttered toast, these retro-inspired goldenrod eggs are taking over—our savory Diced Ham, buttery béchamel, and chopped egg whites smothered on sourdough toast with a sprinkle of egg yolks for a golden finish. Looks gourmet, tastes divine, but secretly easy to make!
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Recipe by
Ingredients
16 ounces Farmland Diced Ham 4 tablespoons Unsalted Butter 4 tablespoons All-Purpose Flour 1 1/2 cups Whole Milk 1/2 teaspoon Ground Nutmeg 6 Hard-Boiled Eggs 4 slices Sourdough Bread 4 tablespoons Olive Oil 1 tablespoon Smoked Paprika
Key IngredientDiced Ham, 16oz
Diced Ham, 16ozKey IngredientDiced Ham, 16oz
Directions
1Heat a heavy-bottomed pot over medium-high heat
2Add the butter to the pan and when melted and frothy, add the flour and whisk to make a roux.
3Cook the roux, stirring frequently for 3 minutes, then whisk in the milk, ensuring no lumps remain.
4Bring to a simmer and add the diced ham and nutmeg to the gravy.
5Simmer for 10-15 minutes, stirring often.
6While the gravy is cooking, separate the egg whites from the yolks.
7Dice the whites and fold into the gravy.
8Grate the yolks and reserve.
9Brush each slice of sourdough with the olive oil and toast.
10To serve: Place one piece of toast on a plate, ladle the gravy over the top, garnish with some of the egg yolks and paprika, and serve hot.
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