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Goldenrod Eggs

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

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.

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Reviews

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Average Rating:
  • James
    Jan 31, 2021

    As a child, for many years till I went to college, we had this dish for breakfast a lot. A favorite one. My dad always called it "Mess on Shingles !" ;-)

  • blufftonnative
    Dec 20, 2020

    I have enjoyed this since I was knee high to a grasshopper. We affectionately called it "goop" when I was a youngster. I have introduced many people to this and found no one who didn't like it. Some options to try: grate a little nutmeg in the sauce, add some cheese to it, fry some bacon crisp and crumble over top, add some crumble cooked sausage or finely diced ham to the sauce. Be creative you won't be disappointed.

  • 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)