Goldenrod Egg

Goldenrod Egg

danaferre

"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!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 336 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 252 mg
  • 84%
  • Sodium:
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.

Reviews

Read all reviews 57
  1. 64 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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.

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive
Newest

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.

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!

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...

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...

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 wit...

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 eg...

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 ...

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. ...

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 litt...

Other stories that may interest you