So what the heck is "Eggs on the golden rod"? it's a fantastic, simple meal that gets rid of those extra Easter eggs, and left over ham. My mother made this every year right after Easter. Above are our leftover Easter eggs. You can't tell from the picture , but they are what a farmer would call a pee wee egg. Even a chicken has to learn by starting out small. They are so cute and just a mouth full.
Eggs on the Golden Rod
Make a basic white sauce. Peel a couple of eggs, as many as you would like. Chop the whites and reserve the yolks. Add the whites and some leftover ham to the the white sauce.
Now Toast and butter a couple of bread. Spoon the whites sauce over top, and crumble the yolk over top (this creates the golden rod effect). It's simple and delicious.
Cheers, Peggy
because you never update your site. ;) When I created that you hadn't updated your site for months. I take people off that do not update their sites regularly.
ReplyDeleteNothing personal mom. ;)
Your account was stale for a long long long time. When I made my list Rozlynn and Christie posted regularly so that is why you are under them. If you don't want people to get disinterested, then you need to post. :)
Mom this looks yum and I remember you making it, what sort of white sauce would I use?
ReplyDeleteHi Roz,
ReplyDeleteHere's a white sauce recipe:
2 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon salt
Dash white pepper
1 cup 2% milk
Directions
In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate. Yield: 1 cup.