- 2 hard-boiled large eggs
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1 cup milk
- 2 slices bread, toasted and buttered
- Cut eggs in half; remove yolks and set aside. Chop egg whites; set aside. In a small saucepan, melt 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. Pour over toast. Force egg yolks through a sieve to break into small pieces; sprinkle over sauce. Yield: 2 servings.
Reviews forGoldenrod Eggs
"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.YUMMY!!!!!!!!!!!"
"When I learned this recipe, it was called creamed eggs on toast."
"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."
"I love this! I'll bet everyone that took Home Ec. had to learn this. Wonder why. I graduated in 1958 so you know how long this recipe's been hanging around :o)"
"My Mom served this almost every week as a meatless meal! Still one of my favorite comfort foods. Glad to see the receipe is still around. I have passed it on to my daughter who also loves it and puts cheese on top. Also good with a little curry added."