Eggs Goldenrod
from Martha Stewart Living
Ingredients:
- 4 tablespoons unsalted butter, plus more for toast
- 1/4 cup unbleached all-purpose flour
- 3 cups whole milk
- Kosher salt and freshly ground pepper
- 6 peeled hard-boiled eggs
- 6 slices of 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 the bread. Divide bechamel mixture evenly among toasts; sprinkle evenly with yolks. Top with chives, paprika, and pepper. Serve immediately.
Next, how about an easy open-faced sandwich that’s as pretty as it is delicious.
