Goldenrod Eggs
Creamy white sauce filled with tender chopped egg whites and served over warm toast, then topped with finely crumbled egg yolks for their signature golden finish. This old-fashioned comfort food has been a family favorite for generations and makes a simple, satisfying breakfast, lunch, or light supper.
Prep
15 min
Cook
10 min
Temp
N/A
Yield
4 servings
Ingredients
- Eggs
- 6 hard-boiled eggs
- White Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- Salt and pepper, to taste
- For Serving
- 4 slices toast
Instructions
1Prepare the eggs. Peel the hard-boiled eggs and cut them in half. Separate the yolks from the whites. Chop the egg whites and set aside. Mash or finely crumble the yolks and reserve for topping.
2Make the roux. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes, stirring constantly. Do not allow the mixture to brown.
3Prepare the white sauce. Gradually whisk in the milk until smooth. Season with salt and pepper to taste. Cook, stirring frequently, until the sauce thickens.
4Add the egg whites. Stir the chopped egg whites into the sauce and heat through.
5Toast the bread. Toast the bread to your desired level of crispness and place the slices on serving plates.
6Assemble and serve. Spoon the creamy egg mixture over the toast and sprinkle the reserved egg yolks over the top. Serve immediately.
Tips & Variations
- Add Peas – Stir in ½ cup of cooked peas for extra color and a touch of sweetness.
- Creamier Sauce – Substitute ½ cup of the milk with half-and-half for a richer texture.
- Serve on Biscuits – Spoon the egg mixture over split biscuits instead of toast for a heartier meal.
- Add Fresh Herbs – Sprinkle with chopped chives or parsley for a fresh finish.
- Make It a Meal – Serve with bacon, sausage, or fresh fruit for a complete breakfast.