SC - OT - An old recipie memory

[S.Albert]

>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
>

I do something similar. I start with hardboiled eggs, chopped coarse, and
add them to a rich cheese sauce (butter, flour, milk sauce and add your
flavor of cheese until it won't absorb anymore -- I usually use sharp
cheddar), and when heated through, serve on toast. It has no name, and is
only slightly changed from something my mother made. She's from a German
background, which may help, or not, as another family egg favorite is
something we've called flat-down eggs, and is remarkably close to
frittatas, which are Italian, of course.

Morgana

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