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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


  • Heavy bottom sauce pan
  • whisk


  • 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


  • 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


Nutrition facts are for eggs and cream sauce only. 


Calories: 170kcalCarbohydrates: 9gProtein: 11gFat: 9gSaturated Fat: 4gTrans Fat: 1gCholesterol: 217mgSodium: 718mgPotassium: 250mgFiber: 1gSugar: 7gVitamin A: 502IUCalcium: 175mgIron: 1mg
Keyword eggs, gravy, toast
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