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!"
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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.
When I was a child and didn't feel well, my mother would make this for me. She called it Eggs A la Goldenrod. She served it over 4 saltine crackers instead of toast and I think she added a very small pinch of cayenne pepper to the sauce. The cayenne added something to the white sauce but wasn't spicy hot. I just loved it then 60 - 65 years ago! Still do.
* 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
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