Eggs a la Goldenrod
The perfect post-Easter meal. Heathens might call it "eggs creamed over toast."
Bread or English Muffins
Split the eggs into whites and yolks. Chop the whites.
Press the yolks through a seive with a spoon to make a powder.
Melt butter in a saucepan over low heat. Don't let it brown.
Blend in flour and seasonings with a whisk or wooden spoon. Stir until the mixture is smooth and bubbly.
Remove from heat. Gradually add the milk, stirring constantly to keep it from getting lumpy.
Heat slowly to boiling and stir for 1 minute. Stir in egg whites and heat through
Toast the bread or English muffins.
Spread the cream sauce over the toast. Sprinkle the yolks on top. A sprig of parsley and a sprinkle of paprika makes a nice garnish.