We make the white sauce/gravy, toast some bread, slice the eggs on the toast and top with the gravy and some salt and pepper. This was my husbands special Christmas breakfast, but I also learned to make "eggs a la goldenrod" in jr. high school home ec classes. I also use the basic receipe to make sausage gravy and biscuits or chipped beef gravy, only I add the flour to the browned sausage or "frizzled " chipped beef, and cook it awhile stirring often to kind of "toast" the flour, gives a nutty-sweet taste to the gravy, my family loves it, and my step-son who is a chef asked for my receipe to make at the restaurant he works in, so must be good. Thanks for the memories.
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We make the white sauce/gravy, toast some bread, slice the eggs on the toast and top with the...