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GOLDEN ROD EGGS - Pauline Yost Beresford Recipe

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This recipe for GOLDEN ROD EGGS - Pauline Yost Beresford, by , is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, September 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 Eggs, Hard Boiled
4 Tbsp. Butter
4 Tbsp. Flour
1/2 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Dry Mustard
2 c. Milk

Directions:
Directions:
Place yolk from hard boiled eggs in separate dish and crumble with fork. Dice cooked egg whites and set aside. Melt butter in saucepan over low heat. Blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk a little at a time. Return to heat and heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and add diced egg whites and dry mustard. Ladle mixture over toast or biscuits. Top with crumbled egg yolk

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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