Goldenrod Egg

Directions

1. 1
   Melt butter in a large saucepan over medium heat.
2. 2
   Whisk in flour to make a roux, and cook for 10 minutes until the roux begins to lighten in color.
3. 3
   Whisk in the milk, and bring to a simmer, whisking constantly.
4. 4
   Reduce heat to medium-low, and cook for 10 minutes more, whisking occasionally.
5. 5
   Season to taste with salt and pepper.
6. 6
   Separate the hard-cooked egg whites from the yolks.
7. 7
   Roughly chop the whites and stir into the white sauce.
8. 8
   Press the yolks through a mesh strainer and set aside.
9. 9
   To serve, place a slice of toast on a plate, and ladle 1/2 cup of white sauce over top.
10. 10
    Garnish with egg yolks and a sprinkle of paprika.