Tyler Richards

Goldenrod

½ cup butter

½ cup flour

1 quart milk

8 hard-boiled eggs

8 slices bread

Melt butter in a large saucepan over medium heat. Whisk in flour to make a roux, and cook, stirring constantly, for about 3 minutes. Whisk in the milk, and bring to a simmer, stirring constantly. Reduce heat to medium-low, and cook until thickened, 5 to 10 minutes more, stirring occasionally. Season to taste with salt and pepper.

Separate the hard-boiled egg whites from the yolks. Roughly chop the whites and stir into the white sauce. Crush the yolks into a garnish.

Crème Brulee French Toast

¼ cup butter

½ cup brown sugar

1 Tbsp. corn syrup

2 slices bread, cubed

2 eggs

¾ cup milk

¼ cup sugar

½ tsp. vanilla

Preheat oven to 350.                                                                                                                                               Melt butter in microwave. Mix in brown sugar and corn syrup; stir to dissolve.                                      Divide mixture into 4 individual baking dishes                                                                                                Divide bread cubes in dishes                                                                                                                                 With a whisk, mix together eggs, milk, sugar and vanilla; pour over bread. Place individual dishes on a baking sheet and bake uncovered for 30 min.