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Eggs: Eggs Goldenrod

Source of Recipe

Ann Davis Ring


Recipe Introduction

I first make this in 8th grade home economics class! My dad loved these-he preferred them over my "green eggs and ham".

List of Ingredients

8 hard cooked eggs
2 cups white sauce
8 slices of toast
salt and pepper to taste


Recipe

To prepare white sauce: In a saucepan add 4 Tblsp. butter. Cook on medium low heat until melted. Using a wire whisk, slowly blend in 4 Tbls. flour. Add salt and pepper. Add 2 cups of milk all at once. Turn up heat a bit and cook quickly while constantly stirring, until milk thickens and bubbles. Remove from heat.

Remove yellow yoke from egg and set aside.
Add chopped hard boiled egg whites to above mixture.
Spoon mixture on top of toast and sprinkle on crumbled egg yolks (the "goldenrod").