Cooking Wright

Eggs a la Goldenrod


1 cube butter
1/2 cup flour
3 cups milk
1/2 teaspoon salt
4-5 hard cooked eggs


Cut eggs, separating the whites from the yolks. With a fork, crumble the yolks into small consistency for topping. Chop up the whites – the size doesn’t matter a whole lot. Set both aside.

Melt butter in a medium to large saucepan over medium heat. Add flour and mix well to make a roux. There shouldn’t be any flour lumps. Cook until bubbly. Add milk and salt and stir until sauce thickens. Add more milk to thin to your desired consistency. Add chopped egg whites to sauce and stir. Pour white sauce over broken toast or biscuits and sprinkle crumbled yolks over the top.

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