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Eggs a' la Goldenrod Recipe

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This recipe for Eggs a' la Goldenrod is from Estaline Valley Church of the Nazarene, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 hard-cooked eggs
1 1/2 c. white sauce No 2
6 slices Toast

White sauce No. 2
1 cup milk
2 tbsp. flour
1 & 1/2 tbsp. Fat
1/2 tsp. salt
Directions:
Directions:
Separate the whites of the hard cooked eggs from the yokes.
Chop the whites; add them to the white sauce; season with salt and pepper; pour over toast. Put yolks through a strainer or potato ricer and decorate the covered toast with it.


White sauce No.2.
Melt fat in a frying pan or in the top of a double boiler: remove from heat and stir flour in to make a smooth paste. Add one third of the hot milk and stir until mixture is smooth. Add the remainder of the liquid and salt and cook until smooth and thick. The process takes about 10 or 15 minutes over direct heat and about 25 to 30 minutes in a double boiler.
Personal Notes:
Personal Notes:
You can stir in ketchup for more flavor. Add just before pouring over toast
This recipe can be doubled. This depends on how many you have to feed.
My children love this recipe and most times fought over it.

 

 

 

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