Goldenrod

Goldenrod

If you have hard-cooked eggs and want a tasty way to serve them you might like Goldenrod. Its a recipe my Grandmother and Mother used to make every year after Easter when we had lots of hard cooked eggs around. It’s a simple dish and very tasty. Of course you can make Goldenrod any time you have hard-cooked eggs.

Goldenrod

4-6 hard cooked eggs

2 T. flour

2 T. butter or margarine

1-1 1/2 c. milk

salt and pepper to taste

2-4 slices bread, toasted

Peel eggs and separate whites from yolks. Chop egg whites and set aside. In saucepan cook flour and butter together until smooth. Stir in milk and cook until thickened and bubbly. Be careful not to burn the sauce. Season to taste and add reserved egg whites, heating through. Arrange toast on serving dishes and cover with the sauce. Place reserves egg yolks in a fine sieve and press through over sauce, dusting as evenly as possible. Serves 2-4.

Add chopped egg whites to white sauce

Pour egg whites over toast

Press egg yolks through a sieve onto the egg whites