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Eggs a la Goldenrod

The ultimate special occasion breakfast! Eggs a la Goldenrod is an old-fashioned egg and toast recipe, with a rich creamy gravy. Once you try it, you’ll know why it’s been a favorite in our family for generations!

eggs a la goldenrod served over toast

Eggs a la Goldenrod

This is a recipe that I grew up eating for breakfast on special occasions.  It was my dad’s favorite breakfast and it continues to be a family favorite through the generations. Last week, when I was staying with Stacey and her family, I made it for them.

This recipe was my grandmother’s and she taught it to my mom so she could make it for my dad. My mom has passed on the recipe to all her children and now we are passing it on to you.

Eggs a la Goldenrod is a great Easter breakfast or brunch because this is a day when you usually have plenty of boiled eggs on hand!

Eggs a la Goldenrod is simply boiled eggs that are combined with a cream sauce. The resulting creamy egg sauce is served over toast, biscuits, or English muffins. It get’s it name from the fact that you garnish the dish with crushed egg yolk on top.

This recipe is easily adapted to be either gluten-free and/or dairy free and still taste great.

eggs a la goldenrod served over toast

For your convenience in re-creating this recipe at home, we’ve included shop-able ad links to some of the products and supplies used. Read our disclosure policy here.

What You Need to Make “Goldenrod Eggs”

  • Eggs
  • Butter
  • All-purpose flour (or rice flour)
  • Milk
  • Salt
  • Pepper

Kitchen Tools Used

What is the Best Way to Chop the Yolk?

My original recipe suggests pushing a yolk through a metal strainer. This produces a fine dust that looks like goldenrod. You can do this right before you serve this dish. However, for this picture shoot, I simply crushed a yolk with a fork in a small bowl and it worked great.

eggs a la goldenrod served over toast

What Should You Serve The Eggs With?

In our family we always had it on toast! But I’ve since discovered that other people eat it on other things such as biscuits or English Muffins.

 

eggs a la goldenrod served over toast

How to Make Eggs A la Goldenrod

Boil your eggs and allow to cool until they are easy to handle. The recipe calls for 5 eggs but it is easily doubled and you can use 10.

Peel the hard-boiled eggs. Reserve and set aside, one yolk.  Chop the rest of the eggs into small pieces. About the size you would use for egg salad. An egg slicer makes this step a breeze, but you can also use a knife.

chopping boiled eggs

Melt 2 tablespoons of butter on low heat in the bottom of a heavy-bottomed sauce pan. When melted, add the 2 tablespoons of flour and combine. Stir until the mixture is smooth. If it doesn’t spread along the bottom of the pan, you can add a little more butter.

stirring butter and flour in saucepan

Slowly add two cups of milk to the butter/flour mixture. Switch to a whisk and stir continuously until the mixture thickens and is cooked. This will take a few minutes.

whisking gravy in saucepan

Once the cream sauce is made, add the chopped eggs, 1 tsp. salt and 1/2 tsp. pepper and gently mix into the sauce.

adding chopped eggs to gravy mixing chopped eggs into flour gravy

Place the reserved yolk into a small bowl and crush with a fork.

chopping egg yolks with fork

To serve, toast bread or English muffins. Place a heaping serving of Eggs a la Goldenrod on top. Sprinkle with the extra yolk.

cutting into toast and eggs with a fork

Eggs a la Goldenrod Recipe (Printable Copy)

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eggs a la goldenrod served over toast

Eggs A La Goldenrod

The ultimate special occasion breakfast! Eggs a la Goldenrod is an old-fashioned egg and toast recipe, with a rich creamy gravy.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 4
Calories 170 kcal

Equipment

  • Heavy bottom sauce pan
  • whisk

Ingredients
  

  • 5 Eggs Hard boiled, peeled, and chopped
  • 2 Tablespoons Butter
  • 2 Tablespoons All-purpose flour Can substitute rice flour
  • 1 teaspoon Salt
  • 1/2 teaspoon pepper
  • 2 `cups Whole Milk Unsweetened nut or grain milks can be used

Instructions
 

  • Hard boil eggs (you can also steam them).
  • Allow to cool until easy to handle. Peel. Reserve and set aside one yolk.
  • Chop the rest of the eggs into small pieces.
    chopping boiled eggs
  • In the bottom of the saucepan, melt 2 TB of butter over low heat.
  • Add 2 TB of flour and stir until the butter and flour form a smooth mixture.
    stirring butter and flour in saucepan
  • Add the 2 cups of milk and stir with a whisk until the mixture is thick and bubbly. This will take a few minutes. Add salt and pepper to taste.
    whisking gravy in saucepan
  • Add the chopped eggs and stir into the cream sauce.
    mixing chopped eggs into flour gravy
  • Use a fork to break the yolk into tiny pieces and sprinkle on top.
    chopping egg yolks with fork
  • Toast the bread and set on a plate. Top with the eggs and cream sauce.
    eggs a la goldenrod served over toast

Notes

Nutrition facts are for eggs and cream sauce only. 

Nutrition

Calories: 170kcalCarbohydrates: 9gProtein: 11gFat: 9gSaturated Fat: 4gTrans Fat: 1gCholesterol: 217mgSodium: 718mgPotassium: 250mgFiber: 1gSugar: 7gVitamin A: 502IUCalcium: 175mgIron: 1mg
Keyword eggs, gravy, toast
Tried this recipe?Let us know how it was!

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crispy toast topped with eggs and cream sauce

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