Tuesday, February 4, 2014

You Won't Believe What We Had For Breakfast!

Goldenrod! For breakfast!


Okay, not really goldenrod.

My mother's mother called this Goldenrod Toast. When the kids were little, we had this on Easter. Guess why. We still love it, and sometimes boil eggs just to make it.


GOLDENROD TOAST
  • bread
  • butter
  • flour
  • milk
  • salt and pepper
  • hard-boiled eggs
Cut the eggs apart and put the yolks into a bowl. Mash them and set them aside. Chop the whites of the eggs and set them aside. Toast the bread and put it into a rimmed plate. Melt the butter in a skillet. Stir in flour, 1 tablespoon flour for each tablespoon of butter. For each tablespoon of flour, stir in one cup of milk. Bring to a gentle boil, stirring constantly, and continue to stir until the gravy is smooth, thick, and glossy. Stir in the chopped egg whites until they're hot through. Add salt and pepper to taste. Pour the gravy over the toast. Sprinkle the mashed yolks over the top.

You know, a book named THE GREAT UPHEAVAL might not be the best meal-time reading....

Marian Allen
Fantasies, mysteries, comedies, recipes

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