One of the pleasures of having children is watching them experience something for the first time. It's almost as if "everything old is new again." With that in mind, here's an old recipe that will probably be new to many children today.
My mother used to make this for dinner for my brothers and me when she and my father were going out to a dinner party. To us, this was a special treat - our own gourmet meal to savor when our parents would be eating dinner elsewhere.
Now you can help your children make this egg dish for a special breakfast for the entire family. They'll love pushing the egg yolks through the strainer or cranking them through a meat grinder (which is what my mother used to do).
EGGS A LA GOLDEN ROD
1 Tbsp. flour
1 Tbsp. butter
1 c. milk
1/2 tsp. salt
sprinkle of pepper
3 hard-boiled eggs
4 slices toast
In a saucepan, whisk together the flour, butter, milk, salt and pepper to make a thick and creamy white sauce.
Separate the cooked egg yolks from the cooked egg whites. Chop the whites into small pieces and add to the white sauce.
To serve four, place one slice of toast on each of four plates. Force the egg yolks through a strainer or meat grinder and sprinkle them over the top of the white sauce onto the toast.
Serve immediately.
"A hen is only an egg's way of making another egg." - Samuel Butler
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