Goldenrod Egg Recipe
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Goldenrod Egg

By: 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!"

This Kitchen Approved Recipe has an average star rating of 4.6 Rate/Review | Read Reviews (28)

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 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

Directions

  1. 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.
  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.

Footnotes

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

Nutritional Information open nutritional information

Amount Per Serving  Calories: 336 | Total Fat: 20.1g | Cholesterol: 252mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Sep. 8, 2008 by danaferre   view full review
I submitted this recipe and it was changed from original submission. The rou should be a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 2, 2011 by Hester   view full review
Hey Editors, what's up with this bogus change to Dana's recipe? The sauce should be white. ...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 2, 2011 by Susan   view full review
This is good. I learned this recipe in 1972, in the 8th grade. Our home ec class learned how...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Apr. 24, 2011 by katrinia17   view full review
Yummm! I've never had this before but my hubby said it was always breakfast for Easter and...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 29, 2010 by Sarah Jo   view full review
This was dinner tonight. Simple and quick for a Mom who's worn out from Thanksgiving and good...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Sep. 21, 2011 by gocoastl   view full review
My Southern husband taught me how to make this, but we just chop up the eggs into the cream...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Mar. 16, 2009 by Mandi   view full review
I love this! When I was little my family made this and called it 'Eggs à la Goldenrod' I love...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jan. 26, 2009 by ~TxCin~ILove2Ck   view full review
Eggscellent dish! I felt like I was eating something really fancy. Quick and easy too since I...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Sep. 14, 2008 by Gina   view full review
Growing up in the South in a large family of six, my mother often made gravy and biscuits for...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jan. 25, 2008 by Ed   view full review
I make this several times a year. Try adding some chipped beef to it.

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