Recipes > Eggs > Goldenrod Eggs

Goldenrod Eggs


  • 3 or 4 hard-cooked eggs
  • 2 tablespoonfuls flour
  • 1/8 teaspoonful pepper
  • 3/4 teaspoonful salt
  • 1 1/2 tablespoonfuls butter or substitute
  • 1 1/2 cupfuls milk
  • 6 pieces of toast
  • parsley


Separate the yolk and white of the cooked eggs and chop the whites. Make a White Sauce of flour, seasoning, fat, and milk. Add the chopped egg whites to the sauce and pour it over the toast. Press the yolks through a strainer or crush them with a fork and sprinkle them over the top of the toast. Garnish with parsley and serve at once.

If the crusts are not cut from bread in making toast, it is well to dip the edges of each slice of toast for an instant in hot, salted water before adding the sauce (see Cream Toast).


School and Home Cooking (1920).


Print recipe/article only

comments powered by Disqus