What I Made with Leftover Easter Eggs

As you saw from the pictures, we dyed eggs this year. Last year we didn't do it because Mr. Blue was too little, and the year before that, he was a newborn and I guess I just forgot. We did forget to hide the hard-boiled ones. But I was determined not to waste the eggs. While I love deviled eggs, I knew I'd be tempted to eat all of them if I made those. So instead I decided to make one of our favorite dishes. We always eat this for dinner but it would be good for breakfast too, obviously. It's easiest if two people do this together--one can peel and chop the eggs while the other makes the toast and the white sauce. However, if you make it by yourself just take it one step at a time so you don't burn the toast or overcook the sauce.

Eggs a la Goldenrod

This is how much I make for 8 pieces of toast. You can adjust the recipe as needed.

• 8 eggs
  
• 3 Tbsp. butter
• 3 Tbsp. flour
• 1/2 tsp. or so salt
• Dash white pepper
  
• 1 1/2 c. milk
• 8 pieces toast (I butter the bread and toast it under the broiler while I'm making the sauce)

Place the eggs in a pot with enough water to cover them. Bring to a boil, then turn off the heat, cover the eggs, and let them sit for 15-2o minutes. Pour off the hot water and add cool water to the pot. When eggs are cool, peel them and separate the whites and the yolks. Chop the whites and set aside. In another bowl, crumble the yolks.

Melt butter over medium heat. Stir in flour, salt, and pepper and whisk to combine for a minute. Turn the heat up to medium high and add the milk. Whisk until sauce bubbles and thickens. Taste and add salt if needed.

Place toast on plate and top with sauce. Sprinkle with egg whites and yolks. Mmmm!