Goldenrod Egg

Goldenrod Egg
  • 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


  1. 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.
  2. 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.
  3. 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.

03/28/2017
Goldenrod Egg, recipe PT15M PT1H 5 455 calories

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