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Goldenrod Eggs Recipe

Goldenrod Eggs Recipe

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. YIELD:2 servings


  • 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


  • 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.

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Reviews for Goldenrod Eggs

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deebest49 User ID: 7754325 246039
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.


OliviaRWK User ID: 2537659 217351
Reviewed Jan. 9, 2015

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

cyounce User ID: 2118537 67571
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."

Catalinarob User ID: 7747787 62834
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."

obsessedwithfood User ID: 3724663 152284
Reviewed Jul. 6, 2013

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

arusch User ID: 4928020 153616
Reviewed 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 User ID: 1561932 58656
Reviewed Nov. 27, 2009

"This is a P.S.

Our teacher gave it the classy name of Eggs a La Goldenrod."

scotsmom User ID: 1561932 64889
Reviewed 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 User ID: 2914773 131433
Reviewed 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."

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