Eggs a la Goldenrod ~1917

Eggs on Toast Recipe.

You regularly find recipes using hardboiled eggs in various ways in antique cookbooks. This Eggs a la Goldenrod recipe almost treats the eggs like a sausage substitute in a sausage and gravy over biscuits breakfast – but instead you have eggs and gravy over toast. Yum!

Prep Time: 5 min.
Cook Time: 4 min.

Notes: Substitute all purpose gluten free flour for regular flour. You really need to have hard boiled eggs. Tried with my medium boiled eggs and it just turned into a kind of yellow mush through the strainer. Gave up after the first yolk and just plopped the rest of the yolks on top of their little mounds of gravy – a golden orb of goodness nestled in silken sauce. Tasted just the same.

Serve as breakfast or lunch.

This recipe gets two thumbs up. Will make again.

More Fun Discoveries from Antique Cookbooks

• Mutton Chops ~1855
• Orange Salad ~1855
• Soup for the Poor ~1847