Eggs á la Goldenrod

by Indigo Pyles

An Appalachian delicacy! Serve with buttery biscuits or toast. 
 

Ingredients:
6 eggs
2 cups whole milk 
1 tbsp lard
2 tbsp butter
3 tbsp all purpose flour
sea salt
black pepper
parsley
 

Step 1: Hard boil eggs for 10 minutes. Then transfer to an ice bath (this will allow them to cool down and also make them easier to peel). 

Step 2: Peel all of the eggs and separate the whites from the yolks. Chop the egg whites into small cubes. 

Step 3: Add lard and butter to a saucepan or skillet over medium heat. Once the mixture has melted, add the flour and whisk until it forms a paste. Reduce heat if it begins to brown. Add the milk and continue whisking until the gravy starts to thicken, about 3 minutes. Once the gravy is ready, fold in the cubed egg whites and add sea salt and black pepper to taste. 

Step 4: Spoon the gravy over a biscuit or toast. Use fingertips or a spoon and push the egg yolks through a sieve to create a dusting of goldenrod over the gravy. Garnish with parsley and serve!