A French family tradition for Easter morning is this recipe. I’ve looked over the entire internet, but nobody besides our family has ever mentioned having it. Because everyone enjoys it so much, we do it more frequently than just at Easter. It’s a cuisine that becomes a favorite!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup butter
- ½ cup flour
- salt and pepper to taste
- 1 quart milk
- 8 hard-cooked eggs
- 8 slices white bread, toasted
- 1 pinch paprika
Instructions
- Melt butter in a large saucepan over medium heat. Whisk in flour to make a roux, and cook, stirring constantly, for about 3 minutes. Whisk in the milk, and bring to a simmer, stirring constantly. Reduce heat to medium-low, and cook until thickened, 5 to 10 minutes more, stirring occasionally. Season to taste with salt and pepper.
- Separate the hard-cooked egg whites from the yolks. Roughly chop the whites and stir into the white sauce. Press the yolks through a mesh strainer and set aside.
- To serve, place a slice of toast on a plate, and ladle 1/2 cup of white sauce over top. Garnish with egg yolks and a sprinkle of paprika.
Nutrition Facts
| Calories | 336 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 252 mg |
| Dietary Fiber | 1 g |
| Protein | 13 g |
| Saturated Fat | 11 g |
| Sodium | 384 mg |
| Sugars | 7 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
My family has Golden Rod Eggs every Easter and tradition from my Grandmother. We separate the cooked whites from the yolk and crumple the yolk up with salt, pepper and paprika. Whites go into the white sauce and yolk sprinkled on top. We invite family, friends and neighbors for it and served on toast. Asparagus, strawberries, and ham round out the breakfast. My Grandmother was from between Germany and France her last name was Noh. It is a feast!
One thing my mom cooked every holiday for breakfast. I’ve added a pinch of nutmeg, or added crumbled bacon or sausage as an adult. But just the way the recipe is printed is just right as well.
I love the concept, because my husband loves breakfast gravy, and these are ingredients we always have on hand. It needed a little more flavor to me, and adding some dijon mustard did the trick.
My Gramma used to make these. This recipe is so good!
I had high hopes for this but it was just ok. I think the red pepper addition might help because it was a little bland for me. But I think that’s just how the dish is supposed to be.
Great to use leftover boiled eggs.
I grew up having these for dinner at least once a month! Who knew it was a French Easter breakfast tradition? Not us. This recipe is just what I remembered. A humorous side note: My youngest brother has a hearing deficit so often misconstrued what was said. When he asked what was for dinner Mom said “Goldenrod Eggs.” My brother yelled, “Rotten eggs?! Who wants those for dinner?” So for 60+ years our family has had “Rotten Eggs” for dinner!
I grew up eating a similar thing and it was a family favorite. Our family version (french of course) was the same white sauce and eggs but it also had fresh cooked green beans in it. When I married my husband and I made it for him, he said his mom made eggs a la Golden rod . I hadn’t heard of it. 25 years later I stumbled upon it! So cool.
I’m still laughing. I used to make this meal for my children when things were tough. I found the recipe in this little pamphlet and it was called Goldenrod Eggs. I added it to my arsenal of recipes that I taught to the Head Start parents that they could make for $1. My children loved this. I’d sprinkle paprika on it. Thanks.
My mom, who grew up in the 20’s and 30’s in Colorado, made this for Easter breakfast as well! This is a great take on the recipe. We added finely chopped onion (now I add a little garlic, too), and a bay leaf. But the recipe here is a lovely one. The ultimate comfort food!
this is a very easy and tasty dish and I’ve made it several times. As an aside, this is a dish I was taught to make in seventh grade home ec class many years ago.
My mom made this for dinner when I was little all the time but we butter the toast
Goldenrod eggs are also an Easter tradition in my family. It’s a great way to get rid of a bunch of Easter eggs! You can substitute pepper gravy for the bechamel.
Added a bit of garlic powder and crushed thyme. Yum!
I had to lower mine down to Quantity 1 and didn’t have the paprika. I think it came out well, but it tasted like there was more milk in it than I needed. I’ll definitely try this again and tweak it as I go!
This is a recipe I have been eating since I was a little girl in the 50’s. My mother made Eggs a La Goldenrod for special breakfasts. Now I make it for her, she has dementia and doesn’t remember this recipe, but she loves it and always says-You made this just for me? Thanks for posting this for others to enjoy as much as my family does. It is easy enough that my brothers all make it too. Don’t forget the paprika.
Great! i hv been making ths 4 yrs., stopped naming “creamed eggs”, kids hated the sound of that. I chng’d to egg’s & gravy. Good w/ bacon bits, sausage piece & very good on biscuits!. Ideas are endless!! Thank You!
I grew up eating this. It’s amazing.
Great with crusty French Bread or Sourdough.
I never heard of anyone else (except for ONE college friend) making this until I looked on this site…I thought it was just a family recipe. It was my mom’s favorite way to fix eggs and we loved it! I don’t bother to sieve the egg yolks, but just crumble them over the white sauce. It’s more basic, but I will try this recipe next for a nice tweak! Thanks for sharing!
As with a lot of you, I grew up on this, but in our family it was also called creamed eggs on toast and we just sliced the eggs and added it all to the cream sauce. I love it and it is the epitome of comfort food! Haven’t made it for a while until my great aunt asked me to do it for her, (she calls it eggs goldenrod), except she asked for me to use half milk and half chicken broth, I was skeptical but it tasted really good. I also added sautéed mushrooms and chopped onions to it which was also a nice change. More a dinner for her, but I know I could eat this any time, any day.