I don’t have much time today for posting, so I’m gonna quickly give you the recipe for the Eggs Goldenrod that I posted about yesterday. Hope you try it and like it as much as we do!
6 hard cooked eggs
2 tsbp. butter
2 tbsp. flour
1 cup milk
1/4 tsp. salt
6 slices of bread
Cut the edges off the bread, butter both side and place in muffin pan to form ‘cups’. Toast in the oven until golden brown.
To make the ‘white sauce’, melt butter in small saucepan over low heat. Add flour, blend well. Add milk slowly, stirring constantly. Add salt and cook until thick and smooth, stirring constantly.
Cut eggs in half, remove yolk. Chop the whites and add to the white sauce, stir well.
Remove toast cups from pan and place on serving dish. Divide white sauce between cups and top with crumbled egg yolk.
That’s it! It’s delish, let me tell you! We first had this dish on our honemoon at the bed & breakfast we were staying in (Beautiful Dreamer B&B in Bardstown, KY…if you’re ever in Bardstown, the Beautiful Dreamer is *THE* place to stay!!!) and I absolutely loved it. She gave me the recipe and I’ve made it numerous times since then!
Have a great day…I’ll be back tomorrow to show you our “Sparkler Art”!