Eight years ago when I first met my husband – a close male friend of mine dubbed him *Captain America*. Only after we got married did this friend begin calling my husband by his real name! It was partly a cheesy nickname – but really just poking fun at my husband’s six-pack abs, all-around good looks and nature. And even more curious is how this nerdy, Lois Lane-of-a-girl somehow connected with him on an internet dating site.
Well, it’s almost midnight and in a couple of minutes, Captain America will make the leap forward into his 40′s. I’m here in the kitchen preparing for my favorite superhero’s breakfast.
I was introduced to Eggs Goldenrod eight years ago when Captain America took me to Boise, Idaho to meet his family. Any time we have made a trip there, Captain America’s mom (now my mother-in-law) is sure to cook up Eggs Goldenrod and many of his other favorite foods like home-made lasagna, pineapple delight and cottage cheese pie.
I am an ABC (american-born chinese) and honestly, even though I was in my 30s when I met my husband, I had never had biscuits and gravy or even green bean casserole! If left to my own devices, I would eat rice and vegetables three times a day.
So this isn’t some fancy, complicated breakfast – it’s very American in its roots. Many a home economics student (back when there was such a class in high schools) learned to make this dish. It takes three basic elements: white toast, hard-boiled eggs, white country gravy. And in the case of Captain America’s good fortune: lots of of good quality, thick cut bacon.
I like to make my gravy ahead of time. This way, you don’t have to mess with it in the morning (this is especially helpful on holidays like Easter, Christmas and Thanksgiving, New Years Day and the kitchen will already be sabotaged by other cooking activities)
My recipe for white country gravy has evolved from watching my mother-in-law make this breakfast many times and some help from Cooking Light [recipe by Lorrie Corvin, 2006]:
- 1/2 cup all-purpose flour
- 3/4 teaspoon coarse salt
- 1/2 teaspoon fresh cracked pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rubbed sage
- 6 strips of quality, thick cut bacon
- 1 tablespoon butter
- 1 1/2 cups 1% low-fat milk
Combine all dry ingredients in mixing bowl, set aside. Over medium heat, place strips of bacon in skillet. Take care not to burn the bacon! Cook 3-4 minutes and flip bacon over and cook for additional 3-4 minutes. Carefully remove bacon from skillet and set aside. Continue to keep skillet warm. Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened. Now take your cooked bacon and chop it finely and return to skillet to combine with gravy.
Also, get your eggs boiled the night before! I have no secret recipe for perfectly boiled eggs. When we had a restaurant in my childhood I recall filling a pot of cold water, enough to cover the raw eggs. Dump in a tablespoon of salt (any kind will do) and bring to a boil. Once I get a rolling boil going, I turn off the stove and cover the pot. Let pot stand for 10-12 minutes, rinse under cold water. Peel eggs. For Eggs Goldenrod, you’ll need to separate your cooked eggs, yolks in one bowl and whites in another. Take a fork and gently break the yolks, slowly, you’ll make a nice golden powder. Next, chop up the egg whites and stir into the country gravy. For Eggs Goldenrod, I normally boil 8-10 large eggs.
In the morning, preheat oven to 350 degrees. Time to fill the house with the unmistakable and irresistible smell of BACON! Line baking sheet with heavy duty foil and lay bacon across. This is, hands down, the easiest and cleanest way to cook bacon. You have to keep an eye on the oven, but in 15 minutes, I have perfectly cooked bacon and an easy clean up!
Reheat the white country gravy while you’re toasting your bread. Now for the really easy assembly. Toast your white bread. I suggest two slices per serving. Captain America likes to rip his toast into little bite size pieces of bread. The food stylist wife says cutting into triangles is better and makes for better food photography. Use a ladle to scoop a generous helping of gravy over the toast and top with powdered egg yolks and don’t forget the bacon! His superhero, spandex get-up might be a tad more snug these days and maybe his hair is sporting more gray, but you’ll always be red, white & blue to me. Happy birthday, Captain America!