EGGS A LA GOLDENROD

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Eggs a La Goldenrod image

This was one of the first dishes we learned to make when I was in Home Economics Class back in the late '60. We love it. The only problem seems to be making enough.

Provided by True Texas

Categories     Breakfast

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 7

6 hard-boiled eggs
2 cups milk
4 tablespoons butter
4 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon pepper
8 slices bread, toasted

Steps:

  • 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.

Nutrition Facts : Calories 610.6, Fat 34.2, SaturatedFat 17.2, Cholesterol 436.5, Sodium 1261.2, Carbohydrate 50.5, Fiber 1.9, Sugar 4, Protein 24.3

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