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Memaw's Country Eggs Goldenrod

Mindi Jones

"I do not know the origin of this recipe. This is an old family recipe that my grandmother would make for us on Easter, after our egg hunt. She was born and raised on a farm in Iowa. We always looked forward to this meal. She would always serve this with bacon, juice, and milk."
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30 m servings 441 cals
Original recipe yields 6 servings

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  1. Stir milk, cornstarch, butter, salt, and black pepper together in a saucepan over medium heat; cook and stir until the mixture is thick and smooth, about 20 minutes.
  2. Stir egg slices into the sauce and cook until just warmed, about 5 minutes. Ladle egg and sauce over toast slices.

Nutrition Facts

Per Serving: 441 calories; 21.2 g fat; 39 g carbohydrates; 21.9 g protein; 452 mg cholesterol; 960 mg sodium. Full nutrition

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Tasty! I've never had anything like this before, and I thought it turned out good. I did reduce the servings, so it didn't take near as long as stated to boil/thicken. Also, I did add extra salt...

I used to eat this as a kid, it's still good. Portions are a little off. Even after halving it I still made too much.

So good and a great way to make a dent in the hard boiled egg after Easter cache! We added sausage this time and the family devoured the pot!