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–+ servings

Eggs Goldenrod

Now I a make a very good Creamed Eggs, this recipes sounds equally good but is just a white sauce on top of chopped eggs, on buttered toast. This is an old school Southern US breakfast dish. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1/4 cup butter, 1/4 block, (1/2 stick)
  • 1/4 cup all purpose flour
  • 3 cups milk
  • salt and pepper, as desired, to taste
  • 6 hard boiled eggs, chicken
  • 6-12 slices bread
  • fresh chives, chopped, as desired
  • butter, for the toast
  • paprika, as needed

Instructions
 

  • Cut the eggs in half, remove the yolks to a cutting board. Mince the yolks and set them aside. Chop the whites. Set aside, but do not mix them, keep them separate.
  • In a medium sauce pan, melt the butter on medium heat, when melted, whisk in the flour, and continue to whisk until golden in color, 1-2 minutes.
  • Whisk in the milk, still whisking, and bring to a low boil, keep whisking until the sauce thickens. Season with salt and pepper as desired. Stir in the egg whites, then remove from heat and set aside.
  • Toast the bread, 1-2 slices per serving, after toasting, generously butter the toast. Arrange the toast on plates.
  • Spoon the sauce over the toast (If the sauce is too thick, just reheat on low heat.), sprinkle with the egg yolks, top with chopped chives, a light sprinkling of paprika and black pepper.
  • Serve with sides of your choice.

Notes

Low cost.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs.
Variant: 1. Use duck eggs in place of chicken eggs, but keep in mind the yolk is much richer in flavor, and you will get more yolk and less whites.
Adapted from an internet recipe.