Goldenrod Eggs

1. 1

   Separate the whites and yolks of cooked eggs, dice the whites, set aside yolks.

2. 2

   Place butter in saucepan, and melt over medium heat.

3. 3

   Stir in flour, stirring constantly, until butter and flour are well blended; then cook over low heat stirring at least 2 minutes more.

4. 4

   Slowly add milk, stirring constantly and cook for 5 minutes.

5. 5

   Stirring until sauce has thickened, add salt and pepper to taste.

6. 6

   Add the diced egg white to the sauce.

7. 7

   Place toasted english muffin halves on serving plates, spoon sauce over muffins.

8. 8

   Using a fine grater, grate egg yolks over each portion.

9. 9

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.