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Eggs Goldenrod Recipe

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

Lisa Tefft
Added: Tuesday, October 31, 2006


Eggs Goldenrod

2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk, heated
Freshly ground pepper
1/2 cup of grated cheddar cheese
Toast or Toasted English Muffins
4 hard-boiled eggs (peeled - white separated from the yolks)

Boil eggs

Melt the butter in a heavy-bottomed saucepan. Stir in the flour
and cook, stirring constantly, until the paste cooks and
bubbles a bit, but donít let it brown ó about 2 minutes. Add the
hot milk, continuing to stir as the sauce thickens. Bring it to a
boil. Add salt and pepper to taste, lower the heat, and cook,
stirring for 2 to 3 minutes more. Add cheddar cheese.
Remove from the heat. To cool this sauce for later use, cover
it with wax paper or pour a film of milk over it to prevent a skin
from forming.

Chop white into small pieces and place into white sauce.
Chop the yolks into sprinkles. Spoon white sauce with egg
whites over toast. Sprinkle yolks on top.

Number Of Servings:
Number Of Servings:
4 muffins




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