Goldenrod Eggs

Name: Goldenrod Eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings.
Ingredients: 2 hard-boiled large 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

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

Ingredients

2 hard-boiled large 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

Directions

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.

Nutrition Facts

Originally published as Goldenrod Eggs in Reminisce November/December 2004

Reviews

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Average Rating:

deebest49

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.YUMMY!!!!!!!!!!!
OliviaRWK

Jan 9, 2015

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

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.
Catalinarob

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.
obsessedwithfood

Jul 6, 2013

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

Apr 4, 2010

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.
scotsmom

Nov 27, 2009

This is a P.S.Our teacher gave it the classy name of Eggs a La Goldenrod.
scotsmom

Nov 27, 2009

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)
mjacheson

Mar 8, 2008

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.