SC - An old recipie memory
Stapleton, Jeanne
jstaplet at mail.law.du.edu
Wed Nov 4 16:27:24 PST 1998
My late husband, Knikolos, used to make this dish he called Eggs
Goldenrod. It was toast, buttered. Then you took a hard boiled egg and
separated the yolk from the white. You took a fork and mashed each of
them until they were crumbly. Then, you took the white and put a layer
on the toast, then a smaller layer of the yolk. I think he finished it
off with a cheese sauce, but I wouldn't swear to that. (Maybe
hollandaise?)
Does this recipie sound familiar to anyone? Do I have it right? We are
trying to come up with egg alternatives to bacon and, so I am racking my
memories for variations.
Christianna
Yessss, and I love eggs goldenrod. Hmmm...
Actually, the way I was shown to do it was toast, egg whites,
sause, then yolks dusted/crumbled over the top for the
"goldenrod"
effect.
Berengaria, having a new outlook on dinner tonight.
P.S.--i've had both cheese and hollandaise and once a weird
"supreme" sauce that Iwouldn't recommend.
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