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
Reviews
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 !" ;-)
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.
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.
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.
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)