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Home Recipes
Breakfast & Brunch

Eggs Goldenrod

Hard-boiled eggs are paired with creamy white gravy and buttered toast in this old-school Southern dish. It's just the thing for Easter breakfast.

Ingredients :

    4 tablespoons unsalted butter, plus more for toast
    ¼ cup unbleached all-purpose flour
    3 cups whole milk
    Kosher salt and freshly ground pepper
    6 peeled hard-boiled eggs
    6 slices white sandwich bread
    Chopped chives and smoked paprika, for serving

Direction :

    Melt butter in a medium saucepan over medium-high heat. Add flour; whisk until nutty and golden, 1 to 2 minutes. Whisk in milk; bring to a gentle boil, whisking constantly, until mixture thickens to consistency of gravy, 4 to 5 minutes. Remove from heat, season with salt and pepper, and cover to keep warm.
    Cut eggs in half. Remove yolks and press through a medium-mesh sieve, or mince them. Chop whites; stir into bechamel. Toast and butter bread. Divide bechamel mixture evenly among toasts; sprinkle evenly with yolks. Top with chives, paprika, and pepper. Serve immediately.

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Contact Info

681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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