Eggs Goldenrod

In my house this is a tradition...especially at Easter.

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.

Eggs Goldenrod

Mom never believed in wasting anything. And, she couldn't afford to throw food away. So, at Easter, after she'd boiled dozens of eggs for us kids to color, she had to find a way to get us to eat dozens of eggs--without complaining. We never knew it, but she was super-sneaky and always gave foods fun names so we kids wanted to eat her specialties.

And, growing up in a family with nine kids and grandma living with us, Mom had to make cheap meals (for 12 people) and find a way for us kids to love them. Here's one of her secret recipes that we kids loved even tho' it was inexpensive food and we thought it was fancy.

We ate it every morning for Easter. It was a great way to use all the broken eggs that we couldn't use for our Easter EGG HUNTS.

Mom called it "Eggs Goldenrod", or Daffodil Eggs. (Mom called daffodils "Goldenrods" or "buttercups") and here's how she made it:

She toasted a piece of bread then she chopped up hard-boiled egg whites and made a white sauce.

She poured the white sauce over the toast and then crumbled the egg yolks over the white sauce. Her finishing touch was to sprinkle paprika into the center of the daffodil. WHOO-HOO fancy, CHEEP, food for Easter morning. We kids loved it so much we asked for it all spring long.

Try it, you might like it. :) I hope you do.