Eggs Goldenrod - cooking recipe

Ingredients

1 egg per person
medium white sauce
rosemary and parsley
paprika

Preparation

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