Eggs Goldenrod
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 4 servings
Ingredients
  • 4 hard-boiled eggs
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • ¼ tsp salt
  • ⅛ tsp pepper
  • 1 cup milk
  • ½ tsp chicken bouillon granules
  • Paprika, for sprinkling
  • 3 Tbsp chopped fresh parsley
  • 4 to 6 slices toast
Instructions
  1. Peel eggs; separate whites from yolks. Chop whites into bite-sized pieces.
  2. In small bowl, mash yolks with fork.
  3. In a saucepan, melt butter over low heat. With whisk, beat in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove sauce from heat. Stir in milk and bouillon granules.
  4. Return sauce to heat; heat to boiling, stirring constantly. Boil 1 minute or until sauce thickens slightly. Remove from heat. Fold chopped egg whites into white sauce.
  5. To serve, pour egg white sauce mixture over toast pieces. Sprinkle with yolks, paprika, and parsley.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/eggs-goldenrod/