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Golden Rod Eggs

Source of Recipe

Gem's Own


List of Ingredients

4 Large Hard Boiled Eggs
1/2 stick Butter (4 Tablespoons)
3 Tablespoons Flour
1 cup Half and Half (or Whole Milk)
1 tablespoon plus 1 teaspoon finely chopped yellow onion
1 teaspoon Paprika (optional)
4 slices Toast
Salt & Pepper


Recipe

Slice the hard boiled eggs in half and separate the yellow egg yolk from the egg white.
Chop the egg whites in a bowl and set aside.
Chop the egg yolks very fine in another bowl and set aside.
Melt 1/2 stick of butter in a skillet over low heat.
As soon as it is melted, turn to medium heat.
Add onion and stir until onion softens; do not burn butter; do not brown onion.
Turn to high heat.
Add flour and stir until dissolved.
When mixture bubbles, start adding half & half (or whole milk) beginning with 1/2 cup.
Stir constantly with whisk, keep adding milk until it is the consistency of thick gravy.
Turn to low heat.
Add the chopped egg whites to the mixture. Stir until blended.
Add salt & pepper to taste.
Spoon mixture over 2 pieces of toast for each serving.
Sprinkle the finely chopped egg yolks over the white egg mixture on the toast.
Sprinkle paprika over the top of each serving if you like a decorative red topping or sprinkle on more black pepper.
Servings: 2 (2 slices of toast for each serving)
Note: I've loved this one since I was a small child.