This recipe is a generational French family tradition for Easter morning. I have searched the entire internet and I've never heard of anyone having it but our family. Everyone likes it so much that we have it more often than just Easter. It's a food that grows on you!

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large saucepan over medium heat. Whisk in flour to make a roux, and cook, stirring constantly, for about 3 minutes. Whisk in the milk, and bring to a simmer, stirring constantly. Reduce heat to medium-low, and cook until thickened, 5 to 10 minutes more, stirring occasionally. Season to taste with salt and pepper.

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  • Separate the hard-cooked egg whites from the yolks. Roughly chop the whites and stir into the white sauce. Press the yolks through a mesh strainer and set aside.

  • To serve, place a slice of toast on a plate, and ladle 1/2 cup of white sauce over top. Garnish with egg yolks and a sprinkle of paprika.

Nutrition Facts

336 calories; protein 13.2g; carbohydrates 25g; fat 20.1g; cholesterol 252.3mg; sodium 383.6mg. Full Nutrition
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Reviews (72)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/22/2016
My mother-in-law introduced this dish to me and I love it. She also calls it Eggs a al Goldenrod. Dana's recipe is just right. Read More
(31)

Most helpful critical review

Rating: 3 stars
10/03/2011
This is a recipe I learned to make 20 years ago in Home Ec class. We called it Creamed Eggs on Toast. Very tasty, with a slight variation: We hard boiled the eggs, toasted the bread and made the roux. Then sliced the egg over the toast and topped with the roux and pepper. It's still a favorite meal today, it's quick and delicious! Read More
(6)
81 Ratings
  • 5 star values: 64
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/22/2016
My mother-in-law introduced this dish to me and I love it. She also calls it Eggs a al Goldenrod. Dana's recipe is just right. Read More
(31)
Rating: 5 stars
09/21/2011
My Southern husband taught me how to make this, but we just chop up the eggs into the cream sauce, and call it creamed eggs. Yummy! Read More
(19)
Rating: 5 stars
02/29/2012
When I was a child,several families in our Irish, English,Scotch neiborhood in Boston, MA had Goldenrod Eggs for Sunday brunch--I'm 68 yrs.old and I still enjoy it on Sunday ( as well as creamed tuna on toast). I recently found this recipe in a 1896 cookbook entitled "The Boston School Of Cooking Cookbook" by Fannie Merritt Farmer---I was amazed that this recipe has been around for so long. Read More
(17)
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Rating: 5 stars
04/24/2012
Thank you so much for this recipe! I'm a Personal Support Worker, I made this (a quartered recipe) for a client with Huntingtons. She must have foods that are easy to eat as she has issues with swallowing. I'm always looking for something (like this) so she doesn't have to eat the same thing every day. She absolutely loved this recipe and when I admitted I hadn't tried it myself, insisted I have a bite just to taste it. Thanks SO much for sharing this recipe. You will never know how much a woman who has terminal illness appreciates it. Read More
(13)
Rating: 5 stars
11/02/2011
This is good. I learned this recipe in 1972, in the 8th grade. Our home ec class learned how to make this dish. It was called "eggs a la goldenrod". The ingredients for the "roux" are what is used for a white sauce, and would be between a medium to thick white sauce. At the time we learned how to make this recipe, we also learned how to make homemade bisquits, and we served this over gravy mixture over the bisquits. It was really good, and very simple to make. BTW, our lab group got an "A" for how the dish turned out. :) Read More
(12)
Rating: 5 stars
01/26/2009
Eggscellent dish! I felt like I was eating something really fancy. Quick and easy too since I already had peeled hard boiled eggs in the refrigerator. I loved the paprika on top, it added a little something to keep this from being bland. What a great comfort dish this is! This is similar to biscuits and gravy but so much faster and I'll bet a lot healthier in comparison as well. Thanks for sharing, I'm definitely fixing this one again. Read More
(7)
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Rating: 4 stars
11/29/2010
This was dinner tonight. Simple and quick for a Mom who's worn out from Thanksgiving and good for a family who needed a change from turkey food. This is a great way to use up the last of your eggs before shopping day. To beef it up a bit for my boys I added one pound of ground pork that I spiced up a bit with sage red pepper flake more paprika and fresh ground pepper. Instead of bread I served this over homemade fluffy whole wheat biscuits. Easy for Mom hearty enough for a brinner night for my three men. Win/win. Thanks Dana. NOTE: This was more than enough for dinner for three boys and enough for a midnight snack for my husband later tonight. Read More
(7)
Rating: 5 stars
04/09/2012
When I was a child and didn't feel well, my mother would make this for me. She called it Eggs A la Goldenrod. She served it over 4 saltine crackers instead of toast and I think she added a very small pinch of cayenne pepper to the sauce. The cayenne added something to the white sauce but wasn't spicy hot. I just loved it then 60 - 65 years ago! Still do. Read More
(6)
Rating: 5 stars
12/26/2009
My mother-in-law used to make this and now I do. It was generally served for brunch or on a special occasion like Easter or Christmas. However, it's easy and delicious enough to serve any time. My family (kids included) love it. Like my mother-in-law, I serve mine over english muffins with Little Smokies and cranberry sauce on the side. Read More
(6)
Rating: 3 stars
10/03/2011
This is a recipe I learned to make 20 years ago in Home Ec class. We called it Creamed Eggs on Toast. Very tasty, with a slight variation: We hard boiled the eggs, toasted the bread and made the roux. Then sliced the egg over the toast and topped with the roux and pepper. It's still a favorite meal today, it's quick and delicious! Read More
(6)
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