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Recipe : Entry # 8555
Name
Evelyn Milner
Phone
(334) 215-2732
Recipe Title
Eggs a la Goldenrod
Recipe Theme
April: Easter lunch
Category
Main Dishes
Cooperative
Wiregrass EC
Ingredients
3 tablespoons butter
3 tablespoons flour
2 ½ cups milk, approximately
4-5 boiled eggs, whites and yolks separated
Salt and pepper, to taste
Toast
Directions
Make a basic cream sauce: melt butter in a skillet over medium-low heat, stir in flour until blended and then slowly stir in milk until thick and bubbly. Stir in chopped boiled egg whites and a little salt and pepper. Pour over toast slices. Force yolks through a strainer with a spoon to top the sauce. Add another dash of salt and pepper and serve with bacon, sausage or fried spam.