Golden Rod Eggs

Golden Rod Eggs
from: The Alford Family

For four servings:

Hard boil 8 to 10 eggs. (About 12 minutes at this altitude) Cool immediately in cold water.

Peel cooled eggs, then separate the egg yolks from the egg whites. Put the egg yolks in a separate bowl, and chop the egg whites into small pieces.

Make a white sauce out of:

1/4 cup butter (1/2 stick)
1/4 cup flour
(melt & whisk these together before adding milk)
about 2 cups milk (add it bit by bit)

and season it with:
2 to 3 tsp. powdered mustard
a dash or two of white pepper (if you don't have it, you can use black pepper)
salt to taste
1 - 2 tsp. Worcestershire sauce

Whisk and cook until thick and smooth. Taste it and adjust the seasonings. Add chopped egg whites and keep warm on low heat, stirring occasionally.

In separate bowl, break up egg yolks and stir with a clean, dry whisk to crumble finely.

Serve over buttered toast strips: first sauce, then yolks, then paprika lightly sprinkled over the top.