Comfort Food for Breakfast

It is still raining.....and comfort food is exactly what we needed this morning. This Goldenrod Eggs recipe is my grandson's favorite breakfast...and perfect for a rainy day.

I started the eggs cooking while I got everything else ready. This hearty breakfast came together in about 15 minutes. I cooked extra eggs to use for chef's salad and egg salad sandwiches for lunches within the week.

I was in a hurry this morning, so cheated on the white sauce...I used Shirley J Cream Soup, Sauce and Gravy Base...I added 3 cups of water to 1 cup of powder and brought it to a boil. I included both versions for the nutritional facts. Although using Shirley J saved 15 calories and time, the homemade version is much healthier.

Goldenrod Eggs
2 tablespoons butter
1/4 cup flour
3 cups fat-free milk
1 teaspoon chicken bouillon
2 hard-boiled eggs
6 pieces toasted whole wheat bread

1. Melt butter in saucepan on medium-high heat.
2. Add flour and whisk until smooth.
3. Add 1 cup milk and whisk until smooth. Gradually add remaining milk, stirring until smooth
4. Cook until bubbly and thickened.
5. Chop egg whites and stir into sauce. Crumble egg yolks in separate bowl.
6. To serve, spoon 1/2 cup sauce over one piece of toast. Sprinkle egg yolk on top.

Add 1/2 grapefruit and a cup of fat-free milk for a good start on the day!

Nutrition Facts
Calories 244; Fat 6; Cholesterol 60; Sodium 279; Carbohydrate 37; Fiber 1; Sugars 11; Protein 9; Vitamin A 9; Vitamin C 4; Calcium 15; Iron 9

Using Shirley J Mix:
Calories 229; Fat 8; Cholesterol 48; Sodium 706; Carbohydrate 32; Fiber 2; Sugars 5; Protein 5.5; Vitamin A 1; Vitamin C 0; Calcium 0; Iron 9.

Add 1/2 grapefruit and 8 oz fat-free milk for an additional:
Calories 128; Fat 0; Cholesterol 5; Sodium 130; Carbohydrate 11; Fiber 5; Sugars 12; Protein 9; Vitamin A 15; Vitamin C 69; Calcium 30; Iron 0