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05-09 Mother's Day Eggs

"Eggs a la Goldenrod" is a Cooper recipe. Grandma says she has eaten it at a restaurant. This has become our Mother's day breakfast tradition served with fresh fruit (I like the grapes and strawberries), sometimes crispy bacon, fried apples and orange juice. Guess that is what you kids always thought was the perfect breakfast =) I have always liked it!

Prepare 6-8 hard boiled eggs
(It makes about as many servings as eggs used)
Separate the yolks from the whites.
Chop the whites
Crumble the yolks

To make sauce, melt over medium heat:
6 T unsalted butter
Then whisk in
6 T flour
Add in slowly, whisking constantly
3 c milk (don't use nonfat)
Sprinkle with salt and pepper
When thickened and bubbly,
stir in whites and remove from heat.
Serve this sauce over a piece of toast
Sprinkle on 1/6 of the egg yolks and
paprika
Viola!
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