Goldenrod Eggs Recipe
Goldenrod Eggs Recipe photo by Taste of Home

Goldenrod Eggs Recipe

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This is a dish my wife had to learn to make in her high school home economics class. I've adapted and renamed it. To me, it has no equal and brings to mind those special days of the '40's. —Richard, Ramsey Eugene, Oregon
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings


  • 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


  1. 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.
  2. 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.
Originally published as Goldenrod Eggs in Reminisce November/December 2004, p50

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Reviewed Mar. 26, 2016

"This recipe has been a family traditional breakfast for 5 generations. Although in my family we use either half and half or real cream, and sometimes serve it over potatoes instead of Toast.


Reviewed Jan. 9, 2015

"When I learned this recipe, it was called creamed eggs on toast."

Reviewed Apr. 23, 2014

"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."

Reviewed Apr. 3, 2014

"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."

Reviewed Jul. 6, 2013

"Been making this handed down recipe for years....a family favorite!"

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