Thursday, December 29, 2011

Eggs a la Goldenrod - A family Tradition

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
Mix well till it looks like this.

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.

Using a fork, shred the yolks to look like this.Cook 1 lb of sausage and add to the sauce. 

 Add eggs and stir to combine.

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. 
 I promise!

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