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Eggs-ala-Goldenrod Recipe

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This recipe for Eggs-ala-Goldenrod, by , is from BROAD STREET BUFFET , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gary Sands
Added: Monday, October 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Mom's Basic White Sauce(Creamed Anything on Toast as Anne puts it)
6 hard boiled eggs
Toast

Directions:
Directions:
Make mom's basic white sauce. (See "Creamed Anything on Toast Recipe-I have never added onions to this but whatever floats your boat!)
Separate whites of hard boiled egg from yoke.
Cut white pieces into thickened sauce.
Mash egg yokes with a fork.
Spoon eggs and sauce over toast and sprinkle with egg yokes. Yummy!

Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Wish I had a nickle for everytime we had this. Feeding 7 kids (especially 4 girls) forced mom/dad to be creative and stay within a clerks salary. I am sure they used more than a 1/2 dozen eggs tho. As simple as it is, we always wanted more!

 

 

 

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