Egg A La Goldenrod

This is a family favorite from growing up- easy, fast and ingredients you most likely already have.Parker's new favorite, he calls them "creamy eggs". As you can tell by the picture he was already trying to get his hands on them.

EGG A LA GOLDENROD

1 stick butter 2 tbsp. flour 2 c. milk 6 eggs 6 slices toast Melt butter and make paste with flour; add milk little at a time. Cook over medium heat until thick. Boil, peel, and separate eggs. Chop whites and add to sauce. Pour sauce mixture over toast. Press yolks through sieve and sprinkle over sauce. Garnish with parsley or orange slices. Serve hot. Pretty as well as good. May use 1 cup beef browned and drained instead of egg whites.