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    You are in: Home / Recipes / Biltmore Goldenrod Eggs Recipe
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    Biltmore Goldenrod Eggs

    Biltmore Goldenrod Eggs. Photo by twissis

    1/1 Photo of Biltmore Goldenrod Eggs

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Molly53's Note:

    Easily made and a beautifully elegant presentation. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

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    Units: US | Metric

    • 3 eggs, hard cooked and peeled
    • 1 cup medium white sauce, hot
    • 6 slices bread, toasted
    • parsley, for garnish (optional)


    1. 1
      Separate yolks and whites of boiled eggs.
    2. 2
      Chop whites finely and add to white sauce.
    3. 3
      Pour sauce over 4 pieces of the toast.
    4. 4
      Rub egg yolks through a strainer or crumble very finely and sprinkle over the top.
    5. 5
      Cut remaining toast in triangles and place on side of dish.
    6. 6
      Garnish with parsley.

    Browse Our Top Egg Recipes

    Ratings & Reviews:

    • on June 04, 2008


      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. :-)

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    Nutritional Facts for Biltmore Goldenrod Eggs

    Serving Size: 1 (137 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 246.7
    Calories from Fat 104
    Total Fat 11.6 g
    Saturated Fat 3.2 g
    Cholesterol 163.0 mg
    Sodium 529.1 mg
    Total Carbohydrate 25.0 g
    Dietary Fiber 1.0 g
    Sugars 4.6 g
    Protein 9.9 g

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