Eggs a La Goldenrod
photo by DesignerChef
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
3-4
ingredients
directions
- Melt butter, add flour and stir until the mixture is smooth and well blended.
- Add milk very slowly stirring as you add.
- Continue to stir and cook over a low heat.
- Cook until the mixture starts to thicken.
- Add salt and pepper to mixture and set aside.
- Peel boiled eggs and remove the yolks from the eggs.
- Chop the whites of the eggs and add them to the white sauce.
- Toast bread and slice it diagonally.
- Arrange the bread slices on a plate and pour the sauce over the toast.
- Take a grater and grate the egg yolks over the sauce.
- Serve warm.
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Reviews
-
This is comfort food for me. I never made it in Home Ec., which I took in the late 60's/early 70's, but my mom made it when I was a kid, always served over buttermilk biscuits. I think the original appeared in the Betty Crocker cookbook in 1956. My husband detests it, so I fix it for myself when he's either sick, or away. Yum!
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RECIPE SUBMITTED BY
True Texas
Alvarado, Texas