Goldenrod Eggs
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 4 eggs hard-boiled
  • Salt and pepper to taste
  • Toast points or biscuits
  1. In a saucepan over medium heat melt butter.
  2. Whisk in the flour to make a roux, stirring constantly until browned. Be careful not to burn.
  3. Turn heat to medium low and whisk in milk, a little bit at a time. Continue stirring until the butter and flour mixture is completely incorporated in the milk.
  4. Reduce heat to low, stirring to prevent scorching or clumping.
  5. Slice hard boiled eggs in half, reserving the yolks.
  6. Finely dice egg whites. Set aside.
  7. Dice egg yolks finely or push through a strainer or sieve.
  8. When white sauce has thickened whisk in egg whites and add salt and pepper to taste.
  9. Ladle egg sauce over toast points or biscuits, split.
  10. Top with finely diced egg yolk.