Tuesday, July 5, 2011

quest for breakfast: goldenrod eggs

quite caloric (perfect for ry) and yummy
this breakfast is easy to whip up 
and looks pretty on the plate

Goldenrod Eggs
recipe image
Submitted By: Richard Ramsey
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Servings: 2

"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"
2 hard-cooked eggs
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup milk
2 slices bread, toasted
1.Cut eggs in half; remove yolks and set aside. Chop egg whites; set aside. In a small saucepan, melt 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.
2.Stir in egg whites; heat through. Pour over toast. Force egg yolks through a sieve to break into small pieces; sprinkle over sauce.

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