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Eggs a la Goldenrod

Attractive and easy to fix for a quick snack or breakfast.


  • 1 boiled egg
  • 1 slice plain toast
  • paprika, crumbled cooked bacon, chopped cooked ham (optional)

Medium White Sauce

  • 1 Tbsp. butter
  • 1 Tbsp. flour
  • 1 cup milk
  • white ground pepper, to taste


Make white sauce by melting the butter in a small pan. Add flour and whisk in milk. Season with white pepper and cook until slightly thickened.

Chop up the boiled egg white. Stir egg white into the sauce. Add meat if desired. With a fork, crumble the boiled egg yolk. Pour the white sauce mixture over the toast and sprinkle with the egg yolk. Sprinkle paprika over the top if desired. Double or triple the recipe if needed for more servings.

Servings: 1-2
Prep Time: 5 Minutes
Cooking Time: 10 Minutes

Source: We made this recipe in Home Economics class in 1954-55 and I still enjoy making this. Husband also likes it as it is light and quick to fix.

By Iva from Porter, TX

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