*White Sauce:
Peel eggs. Dice egg whites and grate egg yolks; set aside. Melt butter in a saucepan. Blend in flour, salt and pepper; add milk. Cook on low heat, stirring constantly, until mixture thickens. Add diced egg whites to white sauce. Serve on toast with grated egg yolks, sprinkled on top. Makes 6-8 servings.
By Robin from Washington, IA
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Our family ate this when I was growing up. This is very filling and inexpensive to make. We have 10 kids in our family so mom was always looking for inexpensive yet filling meals. We called this "Goldenrod".
Could you just dice the yellows along with the whites and put both in the white sauce?
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Here's a great simple recipe to use up all the hardboiled Easter eggs you made! It's very simple and yummy too!
Melt butter in a frying pan. Add salt and flour, then add milk. Stir on medium heat until mixture becomes creamy. Dice up eggs and add to mixture and simmer. Pour over toast, bagel, or an English muffin.
Serves 2 but you can double it for more!
Source: I got this from my Mom she has been making this for years.
By Susan from Hazel Park, MI
My mother used to save a couple of egg yolks to shred on top of the serving. She called it Egg Al A Goldenrod. (03/20/2008)
By Judy
This sounds like something I'd like. I think I'll give it a try. (03/27/2008)
By Maryeileen
Melt butter over low heat. Stir in cornstarch to form a smooth paste. Add cream and water, stirring until smooth, and cook until mixture thickens and begins to boil, stirring occasionally. Remove from heat, add peeled and diced eggs. Season with salt, pepper and paprika and return to heat until heated through. Serve on whole wheat toast, or whole wheat English muffins. Makes 4 servings.
By Robin from Washington, IA
You just brought back a very fond memory for me. I went to grade school when the lunch room ladies actually cooked lunch and we used to have this sometimes. I loved it. (10/23/2008)
By Marty Dick
