This is a much requested family favorite. I don't make it very often because it takes some time, but if you have the time, this is a must!
Eggs a la Goldenrod
For the Sauce combine:
1 lb butter melted
2 1/2-3/4 cups flour
After the rue is made, put in large stock pot with 1 gallon of milk.
Add in 2-3 tsp pepper
1 Tbsp salt
2 tsp seasoning salt
Cook on low/medium heat stirring constantly til it thickens to desired consistency. It takes about 20 minutes.
Boil 2 dozen eggs and cut up.
Reserve about 1/3 to 1/2 of the yolks in a separate bowl.
I only use this bread. I've tried using a more whole grain bread and get vetoed every time. It must be a thick homemade bread. Store bought doesn't even come close to cutting it.
Toast the bread and break up into bite size pieces.
Pour egg gravy over the top, a spoonful of yolks, and a light dusting of paprika.
OOOhhh... its heaven.