Prep 10 mins
Cook 10 mins
Easily made and a beautifully elegant presentation. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 3 eggs, hard cooked and peeled
- 1 cup medium white sauce, hot
- 6 slices bread, toasted
- parsley, for garnish (optional)
- Separate yolks and whites of boiled eggs.
- Chop whites finely and add to white sauce.
- Pour sauce over 4 pieces of the toast.
- Rub egg yolks through a strainer or crumble very finely and sprinkle over the top.
- Cut remaining toast in triangles and place on side of dish.
- Garnish with parsley.
Made for Help a Camera-less Chef Game #5 ~ Your intro could not be more accurate. This is very easily made & so lovely! I hard-boiled my eggs last nite & prepared them so they would be good to go this morning. I did start by rubbing the yolks thru a strainer, but found it easier & quicker to crumble them. A med white sauce is key as you do not want it runny-thin or gravy thick. It also should be tasted for S&P to taste pref ~ the sauce & eggs will need it. This was a very fast-fix & impressed my *breakfast hound* DH b4 he left for work. Thx for sharing this recipe w/us. :-)
I was shocked there is actually a published recipe for this. My mother has made it all my life and it was our family favorite for special occasions. She calls it Eggs a la Goldenrod. Until now I thought it was a complete original. We make it slightly differently. We chop up both the hard boiled yolk and egg whites to add to the sauce, and reserve just enough grated yolk to sprinkle over the top. Either way its great, but an acquired taste.
I grew up eating this dish on Sunday mornings. Everybody I have made it for absolutely loves it.