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Eggs a la Goldenrod
A rich and creamy sauce made with hard boiled eggs and served over toasted bread.
servings: 4
total time: 30 minutes
recipe by: Frankie
Ingredients
- 6 large eggs
- 4 TBSP unsalted butter
- 4 TBSP all-purpose flour
- 2 cups whole milk
- salt & pepper
- 4 slices of toasted sourdough bread
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Directions
- Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. When water starts to boil cover then pan and turn off the heat. Let eggs sit in the covered pan for 10 minutes.
- Rinse the eggs under cold water and peel off the shells. Slice the eggs in half, separate the yolks from the whites and set them aside.
- Melt the butter in a saucepan over medium heat. Stir in the flour, 1/2 tsp salt, and 1/4 tsp pepper until thoroughly combined. Slowly whisk in the milk and bring to a slight boil. Reduce heat to low and cook while stirring until thickened, about 5 minutes.
- Take the saucepan off the heat. Roughly chop up the egg whites and stir them into the sauce. Season sauce with salt & pepper to taste.
- Slice the toasts in half diagonally and lay them on a serving platter. Pour the sauce over top of the toast. Crumble the egg yolk on top of the sauce and serve.
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