Eggs Goldenrod

Directions

1. 1
   Boil eggs; cool quickly.
2. 2
   Shell.
3. 3
   Cut in half lengthwise. Separate white and yolk in separate containers.
4. 4
   Dice whites. Crumble yolk with fork.
5. 5
   Prepare medium white sauce in saucepan. Add dash of rosemary and parsley.
6. 6
   Simmer a few minutes.
7. 7
   Add diced whites, stirring constantly.
8. 8
   Prepare toast in meantime.
9. 9
   Pour egg mixture on toast; crumble yolk generously on top.
10. 10
    Sprinkle with paprika.