Food & Cooking Recipes Breakfast & Brunch Recipes Eggs Goldenrod By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Armando Rafael Prep Time: 30 mins Total Time: 30 mins Servings: 6 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. Ingredients 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 Directions 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. 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. Print