Eggs Goldenrod

1. 1

   Split the English muffins and toast each half.

2. 2

   Chop the whites of the hard cooked eggs and place in a small bowl; crumble the yolks and place in a separate small bowl.

3. 3

   Melt butter in saucepan over low heat. Add flour, blend together and cook for one minute. Add milk slowly, stirring constantly. Add salt and cook until thick and smooth, stirring constantly, about 5-8 minutes.

4. 4

   Add chopped egg whites to sauce and pour over toasted English muffins. Sprinkle some of the crumbled yolks over each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.