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Eggs Goldenrod on Toast/halved English Muffin

Here’s an easy breakfast recipe.


12 hard-cooked eggs, peeled
1/4 cup butter
1/2 cup all-purpose flour
3 cups milk
1 tablespoon chicken bouillon granules
6 slices white bread, lightly toasted
salt and white pepper to taste


  1. Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
  2. Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg whites and mix.. Season with salt and white pepper.
  3. Sprinkle grated egg yolks on top of creamed white mixture on top of the toast or English muffin; .

Prep Time: 20 Min

Cook Time: 5 Min

Nutritional Information

Amount Per Serving Calories: 391
Total Fat: 21.7g
Cholesterol: 454mg

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