Goldenrod Eggs and Toast

My friend, Tresha, shared this recipe with a group of our friends, and I have to admit that I was a little worried at first. I even said so as she was teaching us how to make it. (lol) However, I also have to admit that I LOVED it when I tasted it! I bet you will, too.

Doesn't that look delectable? Trust me, it is!

Here is what you need:

• 12 eggs (I use 8)
• 1/2 cup butter
• 1/2 cup flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 cups milk

Here is what you do:

• Be ready to multi-task while making this dish. It isn't difficult; I just wanted to prepare you. :-)
• Boil eggs. As eggs boil, get the rest of your ingredients measured out and ready to go. (See my How-To post about making perfectly boiled eggs.)
• When you have about 5 minutes left of cooking time for your eggs, melt butter in a large, deep skillet for your gravy.
• Whisk flour in butter and cook on medium heat for 1 min, whisking constantly.
• Gradually whisk in 1 cup of milk until thickened. Continue adding 1 cup at a time, waiting each time until that round gets thick. (This is also when you multi-task, so keep reading...)
• Whisk in a little bit of pepper and salt with each cup of milk that is added.
• While you wait for each cup of milk to thicken in your gravy, separate egg whites from yolks. Place in two separate bowls. (Keep an eye on your gravy.)
• Peel the eggs; let your kids help!
• Chop whites into chunks and smash yolks until crumbly. Set aside. (Keep an eye on your gravy.)
• Stir in egg whites to the gravy. By now, you should be finished adding the milk. 
• Serve over two pieces of buttered toast that have been broken into pieces. Let your kids help break the toast into pieces, after they wash their hands, of course. :-)
• Sprinkle yolks and salt and pepper on top, as desired. 

This breakfast is super filling and makes several servings based on how much gravy you want over your toast.