Food & Cooking Recipes Breakfast & Brunch Recipes Eggs Goldenrod 5.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: Armando Rafael Prep Time: 30 mins Total Time: 30 mins Servings: 6 Hard-boiled eggs are paired with creamy white gravy and buttered toast in this old-school Southern dish. It's just the thing for Easter breakfast. Ingredients 4 tablespoons unsalted butter, plus more for toast ¼ cup unbleached all-purpose flour 3 cups whole milk Kosher salt and freshly ground pepper 6 peeled hard-boiled eggs 6 slices white sandwich bread Chopped chives and smoked paprika, for serving Directions Melt butter in a medium saucepan over medium-high heat. Add flour; whisk until nutty and golden, 1 to 2 minutes. Whisk in milk; bring to a gentle boil, whisking constantly, until mixture thickens to consistency of gravy, 4 to 5 minutes. Remove from heat, season with salt and pepper, and cover to keep warm. Cut eggs in half. Remove yolks and press through a medium-mesh sieve, or mince them. Chop whites; stir into bechamel. Toast and butter bread. Divide bechamel mixture evenly among toasts; sprinkle evenly with yolks. Top with chives, paprika, and pepper. Serve immediately. Cook's Notes If the bechamel gets too stiff before it's slathered on the toast, just rewarm it over low heat. Originally appeared: Martha Stewart Living, April 2017 Rate It PRINT