Ingredients
-
6
-
2
-
4
-
4
-
3/4
-
1/4
-
8
-
-
-
-
-
-
-
-
Directions
Eggs a La Goldenrod,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.,My mom learned how to make this in a cooking class. Every since then it has been our Christmas morning tradition. We add a slice or two of bacon on top of the toast before we pour the goldenrod eggs on it. So yummy!!,Perfect breakfast to fill & warm your belly all day! Suggestion: Add sprinkles of Johnny’s Seasoning for bursting flavors of paprika, saltiness & pepper to complete the dish. Enjoy!
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Steps
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1
Done
|
Melt Butter, Add Flour and Stir Until the Mixture Is Smooth and Well Blended. |
|
2
Done
|
Add Milk Very Slowly Stirring as You Add. |
|
3
Done
|
Continue to Stir and Cook Over a Low Heat. |
|
4
Done
|
Cook Until the Mixture Starts to Thicken. |
|
5
Done
|
Add Salt and Pepper to Mixture and Set Aside. |
|
6
Done
|
Peel Boiled Eggs and Remove the Yolks from the Eggs. |
|
7
Done
|
Chop the Whites of the Eggs and Add Them to the White Sauce. |
|
8
Done
|
Toast Bread and Slice It Diagonally. |
|
9
Done
|
Arrange the Bread Slices on a Plate and Pour the Sauce Over the Toast. |
|
10
Done
|
Take a Grater and Grate the Egg Yolks Over the Sauce. |
