- 2 hard-cooked eggs
- 2 tablespoons plus 2 teaspoons butter, softened and divided
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1 cup milk
- 2 slices bread, toasted
- Cut eggs in half; remove yolks and set aside. Chop egg whites; set aside. In a small saucepan, melt 2 tablespoons butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Stir in egg whites; heat through. Spread each slice of toast with 1 teaspoon remaining butter. Pour sauce over toast. Force egg yolks through a sieve to break into small pieces; sprinkle over sauce. Yield: 2 servings.
Reviews for Goldenrod Eggs
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"I tried this recipe to use up some of our leftover Easter eggs. It was very good & everyone enjoyed it. I doubled the recipe & served it over biscuits."
"This was our traditional Easter breakfast recipe. Used up a lot of eggs, and was delicious. My mother served it on biscuits. I like english muffins. A lot of people are afraid of trying to make white sauce because of the lumps. To be lump free, warm the milk in the microwave for a minute or so. Voila! No lumps! Also, try adding a tablespoon or two of sherry to the sauce. Gets it up past the home ec. level."
"Been making this handed down recipe for years....a family favorite!"
"My dad used to make this every Easter morning with the leftover eggs from our Easter egg hunts. I'm glad to find a recipe for it because it brings back such fond memories."
"This is a P.S.Our teacher gave it the classy name of Eggs a La Goldenrod."