Goldenrod Eggs

6 hard cooked eggs
2 c. white sauce

Cut egg whites and add to white sauce. Mush egg yolks. Pour white sauce over toast and sprinkle egg yolks over it.

White Sauce:
2 Tbsp. flour
2 Tbsp. lard
1 c. milk
1/8 tsp. pepper
1/4 tsp. salt

Melt lard in double boiler. Add flour and seasonings. Mix to a smooth paste. Add liquid gradually to keep a smooth consistency. Cook until sauce thickens.

Recipe Submitted by Regine Muellner, Melrose, MN