Eggs Goldenrod

Ingredients

• 6 hard-cooked eggs, peeled
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dry mustard
• 8 slices sandwich bread
• 2 tablespoons chopped fresh parsley

Before you cook

• Peel the hard-cooked eggs and cut them in half lengthwise.
• Pop the yolks into a small bowl and chop the whites into rough 1/2-inch pieces.
• Press the yolks through a fine-mesh sieve with the back of a spoon so they fall in fluffy crumbs.

Steps

1. Melt the butter in a saucepan over medium heat.
2. Whisk in the flour and cook the paste for 2 minutes, whisking constantly, until it smells toasty but stays pale.
3. Pour in the milk in a slow stream, whisking hard the whole time to keep the sauce smooth.
4. Cook the sauce for 5 to 6 minutes, whisking often, until it thickens enough to coat the back of a spoon.
5. Stir in the salt, pepper, and dry mustard.
6. Fold the chopped egg whites into the sauce and warm them through for 1 minute.
7. Toast the bread and set two slices on each plate.
8. Ladle the creamed whites generously over the toast.
9. Scatter the sieved yolks over each serving so the tops look dusted with gold.
10. Finish with the chopped parsley and serve at once.