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Ingredients
- 6 to 8 hard-boiled eggs
- 1/4 c. butter or margarine
- 1/4 c. flour
- 2 c. milk
- salt and pepper to taste
- toast
Method
- Melt butter in skillet.
- Add flour slowly, stirring to keep it smooth, over low heat.
- Add milk slowly, also stirring to keep smooth.
- Cook to a low boil and until it starts to thicken. Separate the egg yolks from the whites.
- Chop up the whites and add to the sauce mixture.
- Cook until bubbly.
- Add the salt and pepper. Serve over toast.
- Sprinkle the egg yolks "goldenrod" over the sauce.
