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!