Recipe

Goldenrod Eggs Over Jalapeno Cornbread Recipe


Goldenrod Eggs Over Jalapeno Cornbread Recipe
Hard boiled eggs in a rich white sauce served over jalapeno cornbread, topped with crumbled bacon and fresh cilantro.

Rosemaryblu

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Ingredients
  • 6 hard boiled eggs, peeled, coarsely chopped and set aside
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk (I like to use 1 cup half and half, 1 cup whole milk)
  • Salt to taste
  • Black pepper to taste
  • Dash nutmeg
  • 1/4 teaspoon cumin (or to taste)
  • Fresh cilantro
  • Paprika
  • Fried bacon that has been crumbled
  • Cooked jalapeno cornbread

Directions
  1. In saucepan, melt butter,
  2. Add flour, whisking constantly
  3. Add milk, whisking constantly
  4. Add salt, pepper nutmeg, cumin
  5. Cook for about 8 minutes, whisking, whisking, whisking
  6. Mixture will thicken
  7. When thickened, fold in coarsely chopped hard boiled eggs, heat thoroughly
  8. To serve, spoon over hot or warmed jalapeno cornbread
  9. (Can also serve in pastry puff shells)
  10. Sprinkle with paprika
  11. Top with crumbled bacon and fresh cilantro

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Comments


I love eggs goldenrod and over jalapeno cornbread, well, that is the icing on the cake! YUMMY


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