Biltmore Goldenrod Eggs
Easily made and a beautifully elegant presentation. from the southern chapter of the united states regional cookbook, culinary arts institute of chicago, 1947.
Steps
Separate yolks and whites of boiled eggs.
Chop whites finely and add to white sauce.
Pour sauce over 4 pieces of the toast.
Rub egg yolks through a strainer or crumble very finely and sprinkle over the top.
Cut remaining toast in triangles and place on side of dish.
Garnish with parsley.
Ingredients
eggs, white sauce, bread, parsley