Goldenrod Eggs

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

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 336 Calories

Ingredients

• salt and pepper to taste
• 1 quart milk
• 8 hard-cooked eggs
• 1 pinch paprika
• 8 slices white bread, toasted
• 0.5 cup butter
• 0.5 cup flour

Recipe Instructions

Step 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.

Step 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.

Step 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.