"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Eggs Goldenrod - Grandmother Nelson Recipe

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This recipe for Eggs Goldenrod - Grandmother Nelson, by , is from The Pember Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gary Bell
Added: Sunday, March 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 Hard Boiled Eggs
1/2 stick butter
small amounts of flour
1 1/2 cups of milk (Approx)
1 loaf bread toasted

Directions:
Directions:
Hard boil 12 eggs. Separate whites and yolk. Cut whites into chunks. Crumble the yolks in a separate bowl.

Make a white sauce. Melt 1/2 stick of butter in a quart sauce pan. Add small amounts of flour and stir. Cook about 2 minutes and then add milk slowly, stirrng constantly. Cook until it bubbles, stirring constantly. Season with salt and pepper.

Add chopped egg whites to the white sauce and continue cooking on very low heat.

Cut up toast into small squares. Serve white sauce egg mixture over a pile of toast squares and sprinkle crumbled egg yolk on top.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
My Grandmother Nelson made up this recipe when she was trying to figure out a way to make the food go further. It was passed on to my mother and to us kids. Now my kids can't wait to have it every time they visit their Gramma Bell.

 

 

 

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