Biltmore Goldenrod Eggs

Total Time
20mins
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.

Ingredients Nutrition

  • 3 eggs, hard cooked and peeled
  • 236.59 ml medium white sauce, hot
  • 6 slice bread, toasted
  • parsley, for garnish (optional)

Directions

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

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. :-)

twissis June 04, 2008

I grew up eating this dish on Sunday mornings. Everybody I have made it for absolutely loves it.

Voodoobilly 13 March 02, 2015