Recipe 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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
salt and pepper to taste
white bread, toasted
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)
This is ok, but bland.
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.
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!
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. :)
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 181
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make restaurant-quality egg drop soup.
See how to make delicious smoked salmon eggs Benedict without the hollandaise.
Make any brunch special with eggs Benedict--complete with homemade Hollandaise.