Hard-boiled eggs are paired with creamy white gravy and buttered toast in this old-school Southern dish. It's just the thing for Easter breakfast.

Martha Stewart Living, April 2017

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Armando Rafael

Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a medium saucepan over medium-high heat. Add flour; whisk until nutty and golden, 1 to 2 minutes. Whisk in milk; bring to a gentle boil, whisking constantly, until mixture thickens to consistency of gravy, 4 to 5 minutes. Remove from heat, season with salt and pepper, and cover to keep warm.

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  • Cut eggs in half. Remove yolks and press through a medium-mesh sieve, or mince them. Chop whites; stir into bechamel. Toast and butter bread. Divide bechamel mixture evenly among toasts; sprinkle evenly with yolks. Top with chives, paprika, and pepper. Serve immediately.

Cook's Notes

If the bechamel gets too stiff before it's slathered on the toast, just rewarm it over low heat.

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Reviews

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