Goldenrod Egg

Chopped, hard-cooked egg and white sauce are served over toast in this family breakfast tradition.

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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

Melt butter in a large saucepan over medium heat. Whisk in flour to make a roux, and cook, stirring constantly, for about 3 minutes. Whisk in the milk, and bring to a simmer, stirring constantly. Reduce heat to medium-low, and cook until thickened, 5 to 10 minutes more, stirring occasionally. Season to taste with salt and pepper.

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

To serve, place a slice of toast on a plate, and ladle 1/2 cup of white sauce over top. Garnish with egg yolks and a sprinkle of paprika.

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