Goldenrod Eggs Recipe

Goldenrod Eggs Recipe photo by Taste of Home

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This is a dish my wife had to learn to make in her high school home economics class. I've adapted and renamed it. To me, it has no equal and brings to mind those special days of the '40's. —Richard, Ramsey Eugene, Oregon

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Goldenrod Eggs Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

10 10 20

Ingredients

2 hard-cooked eggs
2 tablespoons plus 2 teaspoons butter, softened and divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup milk
2 slices bread, toasted

Directions

Cut eggs in half; remove yolks and set aside. Chop egg whites; set aside. In a small saucepan, melt 2 tablespoons butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in egg whites; heat through. Spread each slice of toast with 1 teaspoon remaining butter. Pour sauce over toast. Force egg yolks through a sieve to break into small pieces; sprinkle over sauce. Yield: 2 servings.

Originally published as Goldenrod Eggs in Reminisce November/December 2004, p50