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biltmore goldenrod eggs

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Breakfast and Brunch

Biltmore Goldenrod Eggs

"Easily made and a beautifully elegant presentation. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients

  • 3 eggs, hard cooked and peeled
  • 1 cup medium white sauce, hot
  • 6 slices bread, toasted
  • parsley, for garnish (optional)

Directions

  • Separate yolks and whites of boiled eggs.
  • Chop whites finely and add to white sauce.
  • Pour sauce over 4 pieces of the toast.
  • Rub egg yolks through a strainer or crumble very finely and sprinkle over the top.
  • Cut remaining toast in triangles and place on side of dish.
  • Garnish with parsley.

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