Serves: 6
Total Calories: 211
1. Melt butter in saucepan on medium-high heat.
2. Add flour and whisk until smooth
3. Add 1 cup milk and whisk until smooth. Gradually add remaining milk and bouillon, stirring until smooth and bouillon is dissolved.
4. Cook until bubbly and thickened.
5. Chop egg whites and stir into sauce. Crumble egg yolks.
6. To serve, spoon 1/2 cup sauce over one piece of toast. Sprinkle egg yolk on top.
This Goldenrod Eggs recipe is from the What's For Breakfast Cookbook. Download this Cookbook today.
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