Eggs a la Goldenrod

Ingredients

• 3 hard-boiled eggs
• 1 tablespoon butter
• 1 tablespoon Melrose flour
• 1 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 5 slices of toast
• Parsley

Method

1. 1

   Melt butter, add flour and salt.

2. 2

   Mix well, then add milk, stirring constantly.

3. 3

   Cook two minutes.

4. 4

   Chop hard-boiled eggs and add to the sauce.

5. 5

   Serve over toast and garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 16. The excerpt below is the record exactly as published.

V2 teaspoon salt V2 teaspoon pepper Butter Slice the onion and fry in butter. Add tomatoes and seasoning. Cook about five minutes. Drop eggs into this mixture, stir and cook slowly until eggs are firm as desired. Ground beef or chopped peppers may be added to this. — Mrs. W. L. Marshall. Warm the biscuit in the oven to restore crispness; don't burn; pour hot milk over it, dipping the milK over it until the shreds are swollen; then pour a little cream over the top of the biscuit. Or serve with cold milk or cream, according to individual taste. Make a thin white sauce with butter and Melrose flour, milk and seasoning. Separate yolks from white of eggs, chop whites finely and add them to sauce. Cut four slices of toast in halves lengthwise, arrange on platter and pour over sauce. Force the yolks through a potato ricer or strainer, sprinkling over the top. Garnish with parsley and remaining toast cut in points. — Mrs, R. S. Pruette. SHREDDED WHEAT BISCUIT FOR BREAKFAST EGGS A LA GOLDENROD 3 hard-boiled eggs 1 tablespoon butter 1 tablespoon Melrose flour 1 cup milk V2 teaspoon salt V2 teaspoon pepper 5 slices of toast Parsley

Cook this with the app: pantry check, scaling, and the assistant.