These goldenrod eggs are a generational French family tradition for Easter morning. I have searched the entire internet for a recipe and I’ve never heard of anyone having it but our family. Everyone likes it so much that we have it more often than just Easter.
Goldenrod Eggs
These goldenrod eggs are a generational French family tradition for Easter morning. I have searched the entire internet for a recipe and I've never heard of anyone having it but our family. Everyone likes it so much that we have it more often than just Easter.
Ingredients
- ½ cup unsalted butter
- ½ cup all-purpose flour
- salt and ground black pepper to taste
- 1 quart milk
- 8 hard-cooked eggs
- 8 slices white bread toasted
- 1 pinch paprika
Instructions
- Melt butter in a large saucepan over medium heat. Whisk in flour and stir, constantly, until the mixture becomes paste-like, about 3 minutes. Gradually whisk in milk, and bring to a simmer, stirring constantly. Reduce heat to medium-low, and cook, stirring occasionally, until thickened, 5 to 10 minutes more. Season with salt and pepper.
- Separate the hard-cooked egg whites from the yolks. Roughly chop whites and stir into sauce. Press egg yolks through a mesh strainer and set aside.
- Place a slice of toast on a plate; ladle 1/2 cup sauce over top. Garnish with egg yolks and a sprinkle of paprika.
