"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Eggs Ala Goldenrod Recipe

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This recipe for Eggs Ala Goldenrod, by , is from The Sturdevant Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Drew, Carmen and Josie Gott

Category:
Category:

Ingredients:  
Ingredients:  
4 hard-cooked eggs
3 tbsp. Butter or margarine
3 tbsp. flour
1 cup milk

Directions:
Directions:
Peel Eggs. Separate egg yolks from whites. Chop egg whites and run egg yoks through a sieve. Melt butter in saucepan. Add and blend flour over low heat for 3-5 minutes. Stir milk in slowly. Cook and stir the sauce with a wire whisk or wooden spoon until thickened and smooth. Add chopped egg whites and season with salt and pepper. Server over toast with a topping of sieve egg yolks.

Number Of Servings:
Number Of Servings:
2 to 4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This recipe was originally contributed by Andrew Gott, but the grands have taken it over. I have seen Drew eat 4 helpings, Carmen is right behind him and Josie will eat two. I received a phone call from the mother of Andrew's best friend Bucky Mason a number of years ago. She wanted to know what this "Eggs Goldenrod" was as the boys were requesting it. Here it is.

 

 

 

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