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Biltmore Goldenrod Eggs

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“Easily made and a beautifully elegant presentation. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
20mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 3 eggs, hard cooked and peeled
  • 236.59 ml medium white sauce, hot
  • 6 slice bread, toasted
  • parsley, for garnish (optional)

Directions

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

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