This is a wonderful way to use up Easter Eggs. A traditional Easter morning breakfast at our house. My children are all grown now, but still fix this for their children.
To make white sauce, melt butter in the top of a double boiler. Blend flour and salt, stir into melted butter and add milk. Stir and cook until thickened. Chop up whites of 3 hard boiled eggs and add to white sauce. Pour over 6 slices of toast. Sprinkle hard boiled egg yolks (which have been pushed through a sieve or grated) over the top of the sauce covered toast. Serve warm. Adjust recipe to the amount of toast needed for the number of people being served.
| Servings: | 6 |
| Time: | 15 Minutes Preparation Time 10 Minutes Cooking Time |
Source: I learned to make this while in high school Home Ec class back in the late '50s
By Joan from Chillicothe, MO
Use chopped hardboiled eggs to make this delicious sauce, usually served on toast for breakfast. This is a page about making eggs goldenrod.
