Biltmore Goldenrod Eggs - cooking recipe

Ingredients

3 eggs, hard cooked and peeled
1 cup medium white sauce, hot
6 slices bread, toasted
parsley, for garnish (optional)

Preparation

Separate yolks and whites of boiled eggs.
Chop whites finely and add to white sauce.
Pour sauce over 4 pieces of the toast.
Rub egg yolks through a strainer or crumble very finely and sprinkle over the top.
Cut remaining toast in triangles and place on side of dish.
Garnish with parsley.