EGGS GOLDENROD

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Eggs Goldenrod image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Number Of Ingredients 7

4 tablespoons unsalted butter, plus more for toast
1/4 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

Steps:

  • 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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