Goldenrod Eggs

Prep time: 15 min

Cook time: 15 min

Servings: 8

Yield: 8 servings

Description

Goldenrod eggs combine hard-cooked eggs in a creamy white béchamel sauce served over slices of toast for a delicious family breakfast tradition.

Ingredients

• 1/2 cup butter

• 1/2 cup flour

• salt and pepper to taste

• 1 quart milk

• 8 hard-cooked eggs

• 8 slices white bread, toasted

• 1 pinch paprika

Directions

1 Melt butter in a large saucepan over medium heat. Whisk in flour and stir, constantly, until the mixture becomes paste-like, about 3 minutes. Gradually whisk in milk, and bring to a simmer, stirring constantly. Reduce heat to medium-low, and cook, stirring occasionally, until thickened, 5 to 10 minutes more. Season with salt and pepper.

2 Separate the hard-cooked egg whites from the yolks. Roughly chop whites and stir into sauce. Press egg yolks through a mesh strainer and set aside.

3 Place a slice of toast on a plate; ladle 1/2 cup sauce over top. Garnish with egg yolks and a sprinkle of paprika.