Eggs Goldenrod

goldenrod recipe easter
Photo: Armando Rafael
Prep Time:
30 mins
Total Time:
30 mins

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.


  • 4 tablespoons unsalted butter, plus more for toast

  • ¼ cup unbleached all-purpose flour

  • 3 cups whole milk

  • Kosher salt and freshly ground pepper

  • 6 peeled hard-boiled eggs

  • 6 slices white sandwich bread

  • Chopped chives and smoked paprika, for serving


  1. 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.

  2. 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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