Eggs a la Goldenrod

Name: Eggs a la Goldenrod
Ingredients: 3 eggs Hard-boiled eggs; 1 1/2 cups Milk; 3 tablespoons Butter; 1/2 teaspoon Salt; 3 tablespoons All-purpose flour; 1/8 teaspoon Black pepper; 1/8 teaspoon Fresh parsley, chopped; 4 slices Bread; 2 tablespoons Butter

Eggs a la Goldenrod is a comforting and classic dish, perfect for a simple yet satisfying meal. This recipe features a creamy white sauce, enriched with egg yolks, poured over slices of golden-brown toast. The combination of textures and flavors creates a rich, savory, and elegant experience, ideal for a light lunch or brunch.

Ingredients

3 eggs Hard-boiled eggs
1 1/2 cups Milk
3 tablespoons Butter
1/2 teaspoon Salt
3 tablespoons All-purpose flour
1/8 teaspoon Black pepper
1/8 teaspoon Fresh parsley, chopped
4 slices Bread
2 tablespoons Butter

Instructions

1Toast the bread slices until golden brown on both sides. Butter one side of each slice.
2Melt the butter in a saucepan over medium heat. Add the flour, salt, and pepper. Mix well to form a roux. Gradually whisk in the milk, ensuring there are no lumps. Cook, stirring constantly, until the sauce thickens to a white sauce consistency, about 5-7 minutes.
3Chop the egg whites and add them to the white sauce. Pour the mixture over the buttered toast slices arranged on a platter. Force the egg yolks through a strainer on top of the sauce on the toast. Garnish with chopped parsley and serve hot.