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An old time Betty Crocker recipe that has become a traditional Easter breakfast for many families… I take it and add my own special touches. *Buckwheat pancakes and waffles were a part of my family breakfasts, as was “Chipped Beef On Toast”. So I combined the two ideas from my childhood and wrapped them up into my version of “Eggs Goldenrod”. I hope you enjoy!
*Buckwheat, despite the "wheat" in the name is not actually wheat... it is part of the rhubarb family. According to gluten free/celiac websites buckwheat flour is a gluten free/wheat alternative. Read up and research for yourself if this is something you need or desire in your diet. Thanks.
Ingredients: Serves 3-4 (or 2 if It’s my brother and I)
6 hard cooked eggs (the whites and yolks removed and kept separate)
2 cups whole milk (warmed a little bit will help with preventing clumps)
4 tablespoons butter
4 tablespoons flour
fresh cracked pepper
10 paper thin slices (about 1 ounce) of dried beef or “Chipped Beef”, chopped
Buckwheat Waffles (recipe below)
minced parsley or fresh tarragon for garnish
- Begin by making a medium white sauce or white gravy if you live in my neck of the woods. Melt the butter, add the flour and mix in. Cook your roux until it is golden and smooth.
- Slowly add in your milk while whisking. A little at a time, until fully combined. Raise the heat and bring to a simmer until the white sauce is thickened.
- Chop the hard cooked egg whites and add to the sauce. At this point add in the dried or chipped beef (There is enough salt in the chipped beef that you will not need to add additional salt. If you omit the chipped beef your next option is In The Kitchen With Scotty’s COOK’S LINE SEASONING ;-) ). Mix in and season to taste with fresh cracked pepper.
- prepare your buckwheat waffles. Add to a plate and spoon out the white sauce mixture on top of the waffle. Sprinkle finely chopped egg yolk on top and a little minced parsley or fresh tarragon for added color.
1 cup buckwheat flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt
2 tablespoons melted sweet butter
1 large egg
2 large egg whites, whipped to stiff peaks
- Begin pre heating your waffle iron according to manufacturers directions.
- In a mixing bowl add the buckwheat flour, sugar, baking powder, and salt. whisk together to combine,
- In a liquid measuring cup measure out the milk. Add the melted butter and egg, and mix together. Pour the liquid into the dry mixture and mix to a batter consistency.
- fold in the beaten egg white. This adds lift and that airy crispness I enjoy in a waffle.
- pour desired about of batter onto your prepared waffle iron and cook. Keep warm in an oven until ready to serve.