Eggs a la Goldenrod
  • 3tablespoons butter
  • 3tablespoons flour
  • 2 ½cups grated cheddar and Monterey Jack cheese
  • 4-5boiled creole seasoning
  • Salt and pepper, to taste
  • mushrooms
  1. 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
  2. Stir in chopped boiled egg whites and a little salt and pepper
  3. Pour over toast slices
  4. Force yolks through a strainer with a spoon to top the sauce
  5. Add another dash of salt and pepper and serve with bacon, sausage or fried spam