Grandma Ruth's Eggs La Goldenrod

I can't remember a better comfort food breakfast than my grandmothers eggs in the morning. We had many holiday breakfasts with this along with other special treats. This remains a family favorite and a guest request. This recipe dates back to the 1800's


3 hard boiled eggs.
1 tablespoon butter.
1 tablespoon flour.
1 cup milk.
1/2 teaspoon salt.
1/8 teaspoon pepper.
5 slices toast.


Boil the eggs the day before to save time the next morning.

Make a thin white sauce with butter, flour, milk, and seasonings.

Separate yolks from whites of eggs.

Chop whites finely, and add them to the sauce.

Cut four slices of buttered toast in halves lengthwise.

Arrange on platter, and pour over the sauce.

Force the yolks through a potato ricer or strainer, sprinkling over the top. I use a fork and it works just as well.

Garnish with parsley, paprika and remaining toast, cut in points.

Make sure it's seasoned well as it will be bland if you don't.

I like to make this with fresh berries and either peppered bacon or a really nice country sausage.

Recipe Summary:
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 30 minutes

Recipe Provided By:
Zoar School Inn
Zoar, OH

Zoar Bed and Breakfast Inns