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Goldenrod Eggs

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6 hard-boiled eggs
1-1/2 medium white sauce
4 slices hot buttered toast
Paprika or chopped parsley

Cut eggs in fourths and add chopped eggs whites to white sauce; pour over toast. Press egg yolks through sieve; sprinkle atop the creamed whites on toast.

If desired, add part of egg yolks to sauce, reserving 1 or to sieve for trim. Spinkle with paprika or parsley
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