Goldenrod or Italian Eggs on Toast

Ingredients

• Boil three eggs twenty minutes
• Toast four slices of bread
• garnish with parsley
• Make a white sauce

Method

1. 1

   Chop the whites of the boiled eggs fine.

2. 2

   Toast the bread and cut into triangles.

3. 3

   Stir the chopped whites into the white sauce and pour over part of the toast.

4. 4

   Strain the yolks over the whole and garnish with toast points and parsley.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 113. The excerpt below is the record exactly as published.

GOLDENROD OR ITALIAN EGGS ON TOAST. Mrs. W. H. Woods. Mrs. Harriet Dryden Boulson, Los Angeles, Cal Boil three eggs twenty minutes, separate the yolks and white and chop whites fine. Toast four slices of bread and cut into trianlges. Make a white sauce

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