Golden Morning Sunshine



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Golden Morning Sunshine
(You can use more or less sauce and eggs to taste)

2 cups white sauce
4 eggs, hard boiled and chopped

Make white sauce. Once the white sauce has thickened, add eggs. Serve on toast.



White Sauce
(Recipe makes 1 cup. Double recipe to use in Golden Morning Sunshine)

1/4 cup dry milk
2 Tbsp. flour
dash salt
1 cup cold water
1 Tbsp. margarine

In a covered jar, combine flour and salt and mix well. Add water. Shake until all the ingredients are dissolved. Melt margarine in a 1 quart sauce pan. Stir in flour-milk mixture and cook over low heat until mixture thickens and starts to bubble. Keep stirring until thickened completely. Makes 1 cup.

From: Dining On A Dime



 

Comments

  1. Heather says

    We have always had “golden rod toast” Similar to this but with Cream of Mushroom soup and then just cut up egg whites (colored from the easter egg dye!) over toast w/ yolk sprinkled on top. I’ve had it every year for the last 35 years and my kids love it!

  2. Margaret says

    We put not only the eggs in the white sauce ,but include the leftover ham, and some dried onion flakes and just a pinch of garlic powder. Really livens them up. And sometimes some red or green peppers to make it of like a liquid Denver omelet on toast. Tastes pretty good too.

  3. Melissa says

    My mother used to make something like this, it had either dried mustard added, or prepared mustard. I can’t remember which but I do remember it was slightly yellow and I’m sure a white sauce base, and I LOVED it. ‘Creamed Eggs’ or something, and she made it in her rectangular Pyrex dish. Wish I had her recipes :(

    • Melissa says

      Ugh, OK she didn’t ‘make’ it in that Pyrex dish, she made the ‘yellow’ white sauce in a sauce pan :) Then layered it in the Pyrex dish and that’s how she served it. I found a couple of recipes online that look like they might be the same sort of, but I haven’t tried any of them yet. Maybe today’s a good day to do that :)

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