Egg Dish Recipes

Goldenrod Eggs

Goldenrod Eggs

Serves 6-8

2 Tablespoons butter or substitute
3 Tablespoons flour
2 cups milk
1/2 teaspoon salt
6 hard-cooked eggs
6 toast wedges

Melt the butter, blend in flour, then add milk slowly and stir in seasonings. Cook until thickened. Cut whites of eggs into tiny slivers and add to the white sauce. Pour creamed mixture over toast wedges and top with hard-cooked yolks pressed through sieve. Garnish with parsley.

Gem Valley Chronicle, Grace, Idaho - June 3, 1948

Back to Idaho Genealogy Trails Recipes Home

Back to Idaho Genealogy Trails Home


Copyright Genealogy Trails 2012
All data on this website is Copyright by Genealogy Trails with full rights reserved for original submitters.