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Goldenrod Eggs

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★★★★

4 from 1 review

Goldenrod Eggs – a creamy and delicious way to use up leftover hard-boiled Easter Eggs!

Ingredients

Scale
  • 12 slices favorite savory bread, toasted (I used Safeway’s Nut and Grain)
  • 6 hard boiled eggs, peeled
  • 1 stick butter, melted
  • 1/2 cup flour
  • 3 cups whole milk
  • Salt & Pepper to taste

Instructions

  1. Peel eggs and cut in half to remove yolks (tip: it’s easier to grate the yolk if left whole).
  2. Set yolks aside.
  3. Rough chop egg whites and set aside.
  4. Melt butter.
  5. Add flour and stir to combine to make a roux.
  6. Cook for a few minutes to remove flour taste.
  7. Add milk all at once and stir to combine.
  8. Continue cooking and stirring over medium heat until sauce thickens to desired consistency (about 20 minutes).
  9. Taste sauce and season with salt and pepper, if desided.
  10. Add chopped egg whites to sauce and stir to combine.
  11. In the meantime, make toast.
  12. Once bread is toasted, transfer to plates and cut each slice in half.
  13. Add generous portion of white sauce over toast.
  14. Grate egg yolks over each serving.
  15. Serve.

Find it online: https://tootsweet4two.com/goldenrod-eggs/

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