Eggs Goldenrod

1 1/2 c Cream
3/4 c Grated cheddar or Gruyere cheese
4 Hard-boiled eggs, peeled
Salt and pepper to taste
4 Slices homemade bread, toasted
4 Heads Belgian endive, separated into individual leaves

In a saucepan, simmer cream for 10 minutes to thicken slightly. Reduce heat to low and gradually add cheese, stirring constantly until it is melted. Set aside.

Slice eggs in half, carefully remove yolks. Rub yolks against the fine side of a grater and set aside.

Chop egg whites coarsely and mix into the sauce. Cook sauce over low heat. Season to taste with salt and pepper.

Place toast on 4 plates, top with endive leaves and cheese sauce. Garnish each with grated yolk "pollen." Serves 4.

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