This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 30 mins

Goldenrod Egg

Read Reviews (33)

"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!" — danaferre

Ingredients Edit and Save

Watch video tips and tricks

How to Make Perfect Poached Eggs

Chef John's Baked Eggs

Egg Noodles

Firehouse Egg Drop Soup

Hash Brown and Egg Casserole

Scotch Eggs

Egg Drop Soup (Better than Restaurant Quality)

Smoked Salmon and Dill Eggs Benedict

Eggs Benedict

Battle of the Butter: Salted vs. Unsalted

Measuring All-Purpose Flour

Types of Salt

All about Eggs

All about Paprika

Original recipe makes 8 servings Change Servings

1/2 cup butter
1/2 cup flour
salt and pepper to taste
1 quart milk

8 slices white bread, toasted
8 hard-cooked eggs
1 pinch paprika

Check All Add to Shopping List

Directions

Melt butter in a large saucepan over medium heat. Whisk in flour to make a roux, and cook for 10 minutes until the roux begins to lighten in color. Whisk in the milk, and bring to a simmer, whisking constantly. Reduce heat to medium-low, and cook for 10 minutes more, whisking occasionally. Season to taste with salt and pepper.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

Footnotes

Editor's Note:
Learn more about roux in our article, All About Roux.

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Sep 08, 2008

I submitted this recipe and it was changed from original submission. The rou should be a white rou, not a brown one, therefore, cook for no more than 5 minutes, (the gravy should turn out like a white gravy for bisquits)

—danaferre

See full review »

Most Helpful Critical Review

Nov 14, 2011

This is ok, but bland.

—Dewdrops

See full review »

38 Ratings

See other versions of this recipe!

Nov 02, 2011

Hey Editors, what's up with this bogus change to Dana's recipe? The sauce should be white. Cook it for 10 minutes and it will get *darker*, and it will be ruined. It will not 'lighten'. Anyway, my mother-in-law introduced this dish to me and I love it. She also calls it Eggs a al Goldenrod. Dana's recipe, done the way she wrote it, is just right.

—Hester

See full review »

Sep 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!

—gocoastl

See full review »

Feb 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.

—energy01832

See full review »

Nov 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. :)

—Susan

See full review »

Nov 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.

—Sarah Jo

See full review »

Dec 21, 2011

My Mom used to fix this for us at Easter! I still make it throughout the year!

—Valmr2

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Creamed Eggs on Toast

Cheese Souffle from Egg Farmers of Ontario

Classic Holiday Egg Nog

Kevin's Toasted Honey Wheat Berry Bologna and Egg Sandwich

Easy Fluffy Scrambled Eggs

Creamed Eggs

Easter Egg Stew

Eggs over Toast

Egg Cream

Alaskan Chocolate Scrambled Eggs

ADVERTISE WITH US

Nutrition

Calories
336 kcal
17%

Carbohydrates
25 g
8%

Cholesterol
252 mg
84%

Fat
20.1 g
31%

Fiber
0.9 g
3%

Protein
13.2 g
26%

Sodium
413 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Goldenrod Egg

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 336
Calories from Fat: 181

% Daily Value *
Total Fat 20.1g 31 %
Saturated Fat 10.6g 53 %
Cholesterol 252mg 84 %
Sodium 413mg 17 %
Potassium 286mg 8 %
Total Carbohydrates 25g 8 %
Dietary Fiber 0.9g 3 %
Protein 13.2g 26 %
Sugars 7.4g
Vitamin A 19 %
Vitamin C < 1 %
Calcium 26 %
Iron 20 %
Thiamin 20 %
Niacin 33 %
Vitamin B6 9 %
Magnesium 9 %
Folate 39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.