Eggs ala Goldenrod Recipe

  |  26 Comments

Ever since we were married, my husband has told me about Eggs ala Goldenrod.  The thought of toast, gravy and hardboiled eggs did not sound appetizing to me.  My husband’s grandpa would make this recipe growing up and taught him how to make it.  After 5 years of marriage, I finally agreed to try it…..and it was fabulous!  The creamy gravy is absolutely delicious over warm toast! I guess he was right all along. 🙂

Serves: 4

Eggs ala Goldenrod Recipe

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1/2 cup butter
  • 1/2 cup flour
  • Salt and pepper, to taste
  • 4 cups milk
  • 8 slices white bread, toasted
  • 8 hard boiled eggs

Instructions

  1. Melt butter in a large sauce pan over medium heat. 
  2. Whisk in flour to make a roux and cook for 10 minutes. 
  3. Whisk in the milk and bring to a simmer, whisking constantly. 
  4. Reduce heat to low and cook for 10 more minutes, whisking occasionally.  Season with salt and pepper. 
  5. Separate the egg yolks and whites from the hard boiled eggs. 
  6. Chop the egg whites and stir into the gravy. 
  7. Mash the yolks with a fork and set aside. 
  8. To serve, place toasted bread on a plate, cover with gravy and garnish with egg yolk.

Nutrition

Calories

451 cal

Fat

36 g

Carbs

24 g

Protein

10 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
1548
https://media.sixsistersstuff.com/recipe/eggs-ala-goldenrod-recipe/

Print Friendly, PDF & Email

Menu Plans

We know how hard it can be to get dinner on the table and that is exactly why we created our  menu planning service! We offer several menu options so you can find the plan that works best for your family. Each week you will receive a menu plan and detailed shopping list that will make shopping a breeze! Each plan includes 6 main dish, 2 side dish, 2 dessert, and optional side dish recipes. We’ve done all the busy work for you, so you just need to shop and cook!

See Plan Options

Related Recipes

Here are some other recipes you may like

Bacon and Egg Breakfast Casserole Recipe
Bagel Breakfast Sandwiches (Freezer Meal)
Breakfast Braid Recipe
Blueberry Peach Breakfast Pastry
Biscuits and Gravy Casserole

Comment on this Recipe

26 Responses to “Eggs ala Goldenrod Recipe”

  3. Rebekah
    My dad grew up with this recipe also and has fortunately passed it on to us. He flavors it with a splash of Worcestershire sauce, paprika, and finely chopped onion. We serve it on homemade biscuits with canadian bacon or li'l smokies. It is one of my favorite things to eat when we are together!
    August 22, 2013 at 7:01 pm
    Reply to this comment
  5. Susie
    I have never heard of this recipe but anything covered in cream gravy HAS to be delicious. Can't wait to try this! Especially since I have almost two dozen hard boiled eggs in my fridge (who forgets they bought eggs on sale two weeks ago and then buys more? Ahhhh, me. In my defense they were in the bonus fridge in the garage. I just plain ole forgot about them!) Thanks for the great new recipe ladies!
    August 22, 2013 at 9:59 pm
    Reply to this comment
  7. Alicia
    I can't believe you posted this recipe!! My sisters and I grew up having this dish. It was my favorite meal growing up, and I always requested it for my birthday meal. I've always made it for my family too, except I sprinkle paprika on top.
    August 22, 2013 at 10:14 pm
    Reply to this comment
  9. sharon
    This is "nostalgic", as when I was growing up my Mom used to make these for breakfast. However, she didn't chop up the yolk, she would put it in a "wire mesh" tea strainer and with the back of a spoon, push the yolk through, delicately "decorating" the top of the gravy/chopped egg whites. It was beautiful and delicious. And I remember Mom calling it "eggs ala goldenrod"...yummy! Thanks for sharing and thanks, Mom, for creating such a wonderful memory ;)
    August 22, 2013 at 11:29 pm
    Reply to this comment
  11. Pamela
    My ex-husband grew up with these. They were one of his favorites. She passed suddenly without the opportunity to teach me, so I am thankful for your post. Now I can make them for our son. He loves any type of connection to his heavenly grandparents!
    August 23, 2013 at 5:58 am
    Reply to this comment
  12. Nancy J.
    I've been married for 50 years and found this recipe then I think in a BH&G cookbook which I received for a wedding gift. I made it then to 'impress' my husband and it was a hit so I've been making this ever since. I often add cheese to the sauce and other seasonings. Both family and guests have always loved it. It's a great recipe!!!
    August 23, 2013 at 9:40 am
    Reply to this comment
  14. Shelley
    Eggs ala Goldenrod is my husbands family tradition. They sprinkle paprika on top. I added my own twist by stirring in browned crumbled sausage to the gravy. In our house it must be on homemade white bread toast. Nothing else will do. Thanks for sharing this family favorite! I thought my in-laws were the only ones who ate it!
    August 23, 2013 at 2:56 pm
    Reply to this comment
  17. Simone
    I made this last night for my husband and I with a side of sweet potato, zucchini, corn and onion hash. He ate it so fast. This morning he asked "Were there leftovers?" and when I told him yes he was so excited to try putting this all inside a wrap instead, with spinach, etc. Thanks for the simple but delicious recipe!
    August 27, 2013 at 6:49 am
    Reply to this comment
  18. Judy Pultz
    My goodness, I think everyone who is older (around before TV dinners) had this in one form or another. In my family we added a can of drained peas, and called it creamed peas and eggs on toast. There were 5 kids in my family and this was a very cheap dinner. The white sauce was a must "know how to make item" as it was a basic starting point for so many meals. I used to watch Julia Child on TV and she explained why you stir for 10 min before adding the milk. It gives the flour time to cook, and if it isn't cooked fully the sauce will have a pasty uncooked floury taste. I tried it and sure enough, the sauce wasn't the rich creamy smooth sauce that I was used to. I've never skimped on the time since then! So many recipes start with the flour and butter mix, and don't tell you to slow cook it before adding the liquid. It would be so much better if the flour was allowed to cook, that I do it automaticly... And I recommend the rest of you do it too! - Almost Seventy (and loving it!)
    September 13, 2013 at 4:29 pm
    Reply to this comment
  19. Midge Bunch
    Believe it or not, I learned to make this recipe in Home Ec many years ago. You know how many years ago that was by the name of the class. I think it's called Family Living now. I usually make it for special occasions, like Easter morning, since I'm boiling lots of eggs anyway. Almost everyone I have ever made it for loves it. Sometimes to jazz it up I will grate a little Cheddar in the sauce. I usually boil the eggs the night before, then I make the white sauce the next morning. I also put the yolks through a strainer to make it look more goldenrod-ish and sprinkle a little paprika on top.
    September 15, 2013 at 11:41 am
    Reply to this comment
  20. Kris
    I am so excited to find this. My mom used to make this for us. She passed away sev yrs ago and I never learned how to make it. I thought it was lost forever. Thank you so much. Now I can teach my daughter how to make it and feel close to mom while we eat. Thanks again!!
    September 17, 2013 at 9:17 pm
    Reply to this comment
  22. Beth
    I grew up on this as well! We just called it "Eggs Goldenrod". It was a very inexpensive meal for a family of 6 and we all loved it. Of course, we all ate whatever was put in front of us! I remember eating it when we lived in Florida as a child. We only lived there a year, so not sure if my mom got the recipe there or in Texas where we're from. Thanks for posting this, glad to have the recipe. Thinking about making it for breakfast now!
    November 20, 2013 at 8:20 am
    Reply to this comment
  23. Beverly Short
    One of the first things we learned to make in Home Ec class in high school during the 60's. And still have my original copy of the recipe for it. I've made it ever since, my husband loves it. I can't seem to make enough of it is the only problem. Your recipe is the exact way I make mine, but have seen others chop the eggs and add them to the gravy. True comfort food at our house.
    May 6, 2014 at 6:09 pm
    Reply to this comment

Leave a Reply to Midge Bunch

Click here to cancel reply.