By Ryan Moulton

Eggs a la Goldenrod

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Eggs a la Goldenrod
By Ryan Moulton

The perfect post-Easter meal. Heathens might call it "eggs creamed over toast."

4 Servings
Eggs, Hard-boiled 6
Butter 3 Tablespoons
Flour 3 Tablespoons
Salt14 Teaspoon
Pepper18 Teaspoon
Milk 2 14 Cups
Bread or English Muffins 8
  • Preparation Steps
  • 1

    Split the eggs into whites and yolks. Chop the whites.

  • 2

    Press the yolks through a seive with a spoon to make a powder.

  • 3

    Melt butter in a saucepan over low heat. Don't let it brown.

  • 4

    Blend in flour and seasonings with a whisk or wooden spoon. Stir until the mixture is smooth and bubbly.

  • 5

    Remove from heat. Gradually add the milk, stirring constantly to keep it from getting lumpy.

  • 6

    Heat slowly to boiling and stir for 1 minute. Stir in egg whites and heat through

  • 7

    Toast the bread or English muffins.

  • 8

    Spread the cream sauce over the toast. Sprinkle the yolks on top. A sprig of parsley and a sprinkle of paprika makes a nice garnish.

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