How To Make Biltmore Goldenrod Eggs
- 1 cup medium white sauce, hot
- 3 eggs, hard-cooked and peeled
- 6 slices bread, toasted
- parsley, for garnish
Boiled eggs need to be separated into yolks and whites.
Add finely chopped whites to the white sauce.
Four toast pieces should be topped with sauce.
Egg yolks can be strained or crumbled finely and sprinkled over top.
Place the remaining toast on the dish, and cut it into triangles.
Parsley can be garnished on top.