Thursday, April 24, 2014
Mom used to call daffodils "Goldenrods" and every Easter we had lots of left over hard boiled eggs. So Mom would chop up the whites and mash the yellows and make a white sauce. Then she'd pour the white sauce over toast and crumble some of the whites on top. She'd sprinkle the yellow yolks on top and put just a dash of paprika on top to finish the feast.
I still love to make this on Easter morning.