Eggs Goldenrod-too much WIC milk? |
| Name: |
Aimee Sauer |
| Base: |
Camp Lejeune |
| Recipe: |
My mom showed me this recipe when I was moving and had a whole bunch of eggs and milk I would have to get rid of before we left. I used to eat this when I was a kid and it is great!! This makes a big batch but is easily cut down.
~1 dozen eggs hardboiled and peeled
~2-3 cups milk
~6tbls flour
~5tbl butter
~salt and pepper
~1/2 tsp. ground mustard & 1 tsp worcestershire(you don't really need either but I like it)
~toast
Cut the eggs in half and put the yolks in a bowl. Cut the whites into bite size pieces. Mash the yolks with a fork until they are like little crumbles. Melt the butter over medium heat in a large pot. When the butter melts add the flour and using a whisk stir until combined. Let it cook for a minute then add in the milk slowly, whisking the whole time. Bring to a boil and reduce the heat, cooking until the sauce is really thick. Stir in the egg whites and cook until warm. Serve over toast and top with the yolks. |
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