Goldenrod Toast

This is a wonderful way to use up Easter Eggs. A traditional Easter morning breakfast at our house. My children are all grown now, but still fix this for their children.

Ingredients:

• 3 Tbs. butter
• 4 Tbs. flour
• 1/4 tsp. salt
• 2 cups milk
• 3 hard boiled eggs peeled and divided by whites and yolks.
• 6 slices of toast

Directions:

To make white sauce, melt butter in the top of a double boiler. Blend flour and salt, stir into melted butter and add milk. Stir and cook until thickened. Chop up whites of 3 hard boiled eggs and add to white sauce. Pour over 6 slices of toast. Sprinkle hard boiled egg yolks (which have been pushed through a sieve or grated) over the top of the sauce covered toast. Serve warm. Adjust recipe to the amount of toast needed for the number of people being served.

Source: I learned to make this while in high school Home Ec class back in the late '50s

By Joan from Chillicothe, MO