Eggs a la Goldenrod

The eggs can be hard-cooked up to 3 days ahead and stored unpeeled in the refrigerator. The white sauce base (roux) can be prepared and refrigerated for up to 2 days; reheat gently and whisk in warm milk when ready to serve. However, do not press the yolks or assemble the dish until just before serving to maintain the best texture and visual presentation.

This dish is best served immediately and does not store well once assembled, as the toast becomes soggy and the pressed yolks lose their delicate texture. Leftover sauce with chopped egg whites can be refrigerated in an airtight container for up to 2 days and reheated gently, then served over fresh toast with freshly pressed yolks.