This is especially good at Easter, because it uses up lots of hard-boiled eggs. But it’s not difficult, and it’s beautiful anytime.

Serves 2, but can be easily doubled or tripled.
Goldenrod eggs
4 hard-boiled eggs
3 T butter
3 T flour
1-1/3 C milk
1/2 tsp salt
1/4 tsp white pepper
Freshly grated nutmeg
Fresh parsley, minced
4 slices of toast
Peel the eggs and set the yolks aside. Chop the whites.
In a small saucepan, melt the butter. Stir in the flour, gradually, and cook for a minutes. Gradually stir in the milk, stirring constantly. Simmer over very low heat until it thickens. Stir in the salt, pepper, egg whites, and nutmeg.
Place 2 pieces of toast on each plate and spoon the sauce over the toast. Grate the egg yolks over the top — it will make a beautiful texture. Sprinkle with the paprika and parsley.