Back in the '50s and '60s when my parents were raising 5 children, one of the meals my mother prepared for our Friday suppers was something she called Eggs Goldenrod. We were a Catholic family and in those days, Fridays were observed as meatless days, so it wasn't unusual for us to have this egg dish.
I don't think my mother really had a recipe for it since I never saw one. Here's what I've come up with as a more than adequate duplicate. Oh, and sometimes I'll add chopped ham if I want to "meat" it up. I've also served it for breakfast. We've always served it on toast made from homemade bread. It's still one of my favorites.
EGGS A LA GOLDENROD
3 Tbsp. butter or margarine
3 Tbsp. all-purpose flour
¼ tsp. salt
1/8 tsp. ground white pepper
2¼ cups milk
6 hard-cooked eggs
Buttered hot toast, toast cups or biscuits
Peel eggs and separate yolks from whites. Coarsely chop the whites and set aside. Put yolks through a sieve or ricer or chop until they are the consistency of fine crumbs. Put into a small serving bowl.
Melt butter in a saucepan over low heat. Whisk in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk, a little at a time, and heat to boiling. Whisking constantly, boil and stir for 1 minute. Gently stir in chopped egg whites and heat through.
To serve, place toast, toast cups or split biscuits on each plate. Top with some of the white sauce and sprinkle egg yolks over top. Serve while hot.