Goldenrod Egg

1. 1

   Melt butter in a large saucepan over medium heat.

2. 2

   Whisk in flour to make a roux, and cook for 10 minutes until the roux begins to lighten in color.

3. 3

   Whisk in the milk, and bring to a simmer, whisking constantly.

4. 4

   Reduce heat to medium-low, and cook for 10 minutes more, whisking occasionally.

5. 5

   Season to taste with salt and pepper.

6. 6

   Separate the hard-cooked egg whites from the yolks.

7. 7

   Roughly chop the whites and stir into the white sauce.

8. 8

   Press the yolks through a mesh strainer and set aside.

9. 9

   To serve, place a slice of toast on a plate, and ladle 1/2 cup of white sauce over top.

10. 10

    Garnish with egg yolks and a sprinkle of paprika.

* Per serving · 4 servings · Values may vary.

No additional tips available.