I have a recipe for this that I got in seventh grade home ec class and the one 
difference was that we actually put the buttered bread in custard cups and put 
the egg mixture on top of the bread and baked it for (I think) 20 minutes or so 
at 350 degrees.  It kind of browns the sauce and bakes the toast cups so they 
are brown and crispy on the outside.  This served one person using 1 egg.  It 
was one of my favorite recipes from that class other than the cookies we made.

Marcie Brink-Chaney CVRT CATIS 
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  [email protected]

-----Original Message-----
From: Marilyn Pennington via Cookinginthedark 
[mailto:[email protected]] 
Sent: Tuesday, May 14, 2019 10:42 AM
To: [email protected]
Cc: Marilyn Pennington; [email protected]
Subject: [CnD] Re-Post For Creamed Eggs Goldenrod

Re-Post For Creamed Eggs Goldenrod

4 eggs, hard-cooked and peeled

2 tablespoons butter or margarine

2 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup milk

Toast cups

Chop eggs, reserving 1 whole egg yolk for garnish; set aside. Melt butter in 
saucepan; blend in flour, salt and pepper until smooth. Gradually stir in milk 
and bring to a boil, stirring constantly. Stir in chopped eggs and heat 
through, keeping warm over low heat if necessary. Spoon mixture into toast 
cups; top with egg yolk that has been pressed through a sieve.

Makes 2 servings.

Toast Cups

4 slices whole wheat or egg bread

Melted butter or margarine

Trim crusts from 4 slices of bread; brush both sides with melted butter.
Press each slice into a muffin cup. Bake in preheated 450 degree oven for 8 to 
10 minutes.  Enjoy.  Mama's Corner

 

 

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