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.