Eggs à la Goldenrod

Name: Eggs à la Goldenrod
Prep time: 30 min
Total time: 30 min
Ingredients: 4 hard-cooked eggs; 2 tablespoons butter; 2 tablespoons Gold Medal™ all-purpose flour; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 cup milk; 4 to 6 slices buttered toast, chopped or torn into bite-sized pieces, separated onto four serving plates

5.0

(24)

www.bettycrocker.com

Your recipes

Prep Time: 30 minutes

Total: 30 minutes

Servings: 4

Author : Betty Crocker Kitchens

Ingredients

Remove All · Remove Spices · Remove Staples

4 hard-cooked eggs2 tablespoons butter2 tablespoons Gold Medal™ all-purpose flour1/4 teaspoon salt1/8 teaspoon pepper1 cup milk4 to 6 slices buttered toast, chopped or torn into bite-sized pieces, separated onto four serving plates

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Peel eggs; separate whites from yolks. Chop whites into bite-sized pieces. In small bowl, mash yolks with fork or press through fine strainer. Set aside.

Step 2

In 1-quart heavy saucepan, melt butter over low heat. With whisk, beat in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove sauce from heat. Stir in milk.

Step 3

Return sauce to heat; heat to boiling, stirring constantly. Boil 1 minute or until sauce thickens slightly. Remove from heat. Fold chopped egg whites into white sauce.

Step 4

To serve, arrange buttered toast pieces on 4 serving plates. Pour creamed eggs over buttered toast pieces; sprinkle with yolks.