Ingredients
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3
-
1
-
6
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-
-
-
-
-
-
-
-
-
-
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Directions
Biltmore Goldenrod Eggs, Easily made and a beautifully elegant presentation From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 , Same receipe but I add some fresh, finely grated cheddar cheese to the white sauce and a little grated Parmesan It’s the bomb!, My best friends mother used to makes these when we had a sleep over They were the best! I am still making them 47 years later
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Steps
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1
Done
|
Separate Yolks and Whites of Boiled Eggs. |
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2
Done
|
Chop Whites Finely and Add to White Sauce. |
|
3
Done
|
Pour Sauce Over 4 Pieces of the Toast. |
|
4
Done
|
Rub Egg Yolks Through a Strainer or Crumble Very Finely and Sprinkle Over the Top. |
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5
Done
|
Cut Remaining Toast in Triangles and Place on Side of Dish. |
|
6
Done
|
Garnish With Parsley. |
