Name: Eggs ala Goldenrod Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ½ cup butter; ½ cup flour; salt and pepper (to taste); 4 cups milk; 8 slices white bread (toasted); 8 eggs (hard boiled)

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Ever since we were married, my husband has told me about Eggs ala Goldenrod. The thought of toast, gravy and hard boiled eggs did not sound appetizing to me. My husband’s grandpa would make this recipe growing up and taught him how to make it. After 5 years of marriage, I finally agreed to try it…..and it was fabulous! The creamy gravy is absolutely delicious over warm toast! I guess he was right all along. 🙂

Eggs ala Goldenrod Recipe

This recipe is a delicious and easy way to make use of leftover hard-boiled eggs.

4 people

Prep Time 10

Cook Time 20

Total Time 30

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Ingredients

Instructions

Melt butter in a large saucepan over medium heat.
Whisk in flour to make a roux and cook for 10 minutes.
Whisk in the milk and bring to a simmer, whisking constantly.
Reduce heat to low and cook for 10 more minutes, whisking occasionally. Season with salt and pepper.
Separate the egg yolks and whites from the hard boiled eggs.
Chop the egg whites and stir into the gravy.
Mash the yolks with a fork and set aside.
To serve, place toasted bread on a plate, cover with gravy and garnish with egg yolk.

Nutrition

Calories: 668 kcal · Carbohydrates: 49 g · Protein: 25 g · Fat: 41 g · Saturated Fat: 22 g · Trans Fat: 1 g · Cholesterol: 413 mg · Sodium: 678 mg · Potassium: 525 mg · Fiber: 2 g · Sugar: 15 g · Vitamin A: 1580 IU · Calcium: 464 mg · Iron: 4 mg

Cuisine: American, French

Course: Main Course

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Deanna S says:

My mom & I make this! One of my favorite Easter or Christmas morning meals!

Jenn says:

My hubby grew up on this too!

Rebekah says:

My dad grew up with this recipe also and has fortunately passed it on to us. He flavors it with a splash of Worcestershire sauce, paprika, and finely chopped onion. We serve it on homemade biscuits with canadian bacon or li’l smokies. It is one of my favorite things to eat when we are together!

Nicole says:

Oh my gosh, I love Eggs Ala Goldenrod! It was one of the first real meals that I learned how to make. A little old lady taught me the recipe when I was in high school. It is so delicious!

Susie says:

I have never heard of this recipe but anything covered in cream gravy HAS to be delicious. Can’t wait to try this! Especially since I have almost two dozen hard boiled eggs in my fridge (who forgets they bought eggs on sale two weeks ago and then buys more? Ahhhh, me. In my defense they were in the bonus fridge in the garage. I just plain ole forgot about them!) Thanks for the great new recipe ladies!

Amber Lockert says:

My dad made this for us when i was growing up and I have never met anyone else who has even heard of it! I am so excited to see an actual recipe for it! Can’t wait to make it myself.

Alicia says:

I can’t believe you posted this recipe!! My sisters and I grew up having this dish. It was my favorite meal growing up, and I always requested it for my birthday meal. I’ve always made it for my family too, except I sprinkle paprika on top.

Pamela B says:

We had this growing up as well. But we didnt separate the eggs, just chopped the whole hard boiled egg up into the gravy. We knew it as Creamed Eggs on Toast.

sharon says:

This is “nostalgic”, as when I was growing up my Mom used to make these for breakfast. However, she didn’t chop up the yolk, she would put it in a “wire mesh” tea strainer and with the back of a spoon, push the yolk through, delicately “decorating” the top of the gravy/chopped egg whites. It was beautiful and delicious. And I remember Mom calling it “eggs ala goldenrod”…yummy! Thanks for sharing and thanks, Mom, for creating such a wonderful memory 😉

Crystal {MissCrystalMakeup} says:

This post caught my attention because I’ve never heard anyone else ever mention this dish! I grew up on it and we had it Christmas morning. We had it over biscuits though. 🙂
xo Crystal

Pamela says:

My ex-husband grew up with these. They were one of his favorites. She passed suddenly without the opportunity to teach me, so I am thankful for your post. Now I can make them for our son. He loves any type of connection to his heavenly grandparents!

Nancy J. says:

I’ve been married for 50 years and found this recipe then I think in a BH&G cookbook which I received for a wedding gift. I made it then to ‘impress’ my husband and it was a hit so I’ve been making this ever since. I often add cheese to the sauce and other seasonings. Both family and guests have always loved it. It’s a great recipe!!!

Erin says:

Oh my! This is one of my childhood favorites!!! Whenever I talk about it now, people think I’m crazy!! It’s so good!:)

Shelley says:

Eggs ala Goldenrod is my husbands family tradition. They sprinkle paprika on top. I added my own twist by stirring in browned crumbled sausage to the gravy. In our house it must be on homemade white bread toast. Nothing else will do. Thanks for sharing this family favorite! I thought my in-laws were the only ones who ate it!

Margaret says:

Also a tradition in our family. Would be interesting to know where all these families lived who had it as a family tradition. British Isles of course given the name.

Anna says:

This is one of my family’s favorite special dishes. My husband is starting to like it too. We call it Eggs Goldenrod. We add in a little worchester sauce and a little lemon. We eat it every christmas and easter morning! I love it!

Simone says:

I made this last night for my husband and I with a side of sweet potato, zucchini, corn and onion hash. He ate it so fast. This morning he asked “Were there leftovers?” and when I told him yes he was so excited to try putting this all inside a wrap instead, with spinach, etc.

Thanks for the simple but delicious recipe!

Judy Pultz says:

My goodness, I think everyone who is older (around before TV dinners) had this in one form or another. In my family we added a can of drained peas, and called it creamed peas and eggs on toast. There were 5 kids in my family and this was a very cheap dinner. The white sauce was a must “know how to make item” as it was a basic starting point for so many meals. I used to watch Julia Child on TV and she explained why you stir for 10 min before adding the milk. It gives the flour time to cook, and if it isn’t cooked fully the sauce will have a pasty uncooked floury taste. I tried it and sure enough, the sauce wasn’t the rich creamy smooth sauce that I was used to. I’ve never skimped on the time since then! So many recipes start with the flour and butter mix, and don’t tell you to slow cook it before adding the liquid. It would be so much better if the flour was allowed to cook, that I do it automaticly… And I recommend the rest of you do it too! – Almost Seventy (and loving it!)

Midge Bunch says:

Believe it or not, I learned to make this recipe in Home Ec many years ago. You know how many years ago that was by the name of the class. I think it’s called Family Living now. I usually make it for special occasions, like Easter morning, since I’m boiling lots of eggs anyway. Almost everyone I have ever made it for loves it. Sometimes to jazz it up I will grate a little Cheddar in the sauce. I usually boil the eggs the night before, then I make the white sauce the next morning. I also put the yolks through a strainer to make it look more goldenrod-ish and sprinkle a little paprika on top.

Kris says:

I am so excited to find this. My mom used to make this for us. She passed away sev yrs ago
and I never learned how to make it. I thought it was lost forever. Thank you so much.
Now I can teach my daughter how to make it and feel close to mom while we eat. Thanks again!!

dc says:

It’s been years since I’ve made these. My husband and kids don’t buy into it at all! But….yum!

Beth says:

I grew up on this as well! We just called it “Eggs Goldenrod”. It was a very inexpensive meal for a family of 6 and we all loved it. Of course, we all ate whatever was put in front of us! I remember eating it when we lived in Florida as a child. We only lived there a year, so not sure if my mom got the recipe there or in Texas where we’re from. Thanks for posting this, glad to have the recipe. Thinking about making it for breakfast now!

Beverly Short says:

One of the first things we learned to make in Home Ec class in high school during the 60’s. And still have my original copy of the recipe for it. I’ve made it ever since, my husband loves it. I can’t seem to make enough of it is the only problem. Your recipe is the exact way I make mine, but have seen others chop the eggs and add them to the gravy. True comfort food at our house.

Marti says:

This is a traditional Christmas breakfast in our house. My daughter insists on it. In the red and white check Better Homes and Garden cookbook it is called Goldenrod Egg.

Amanda says:

That hash sounds amazing!

Amanda says:

So thankful you posted this. It’s one of those dishes my in-laws make and we couldn’t find online. I happened across it on Pinterest, and I’m trying my hand at it tonight!

Brandi says:

can u freeze the egg and gravy part when there are leftovers.

Momma Cyd says:

We don’t recommend freezing the egg and gravy part.

Join The Discussion

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Deanna S says:

My mom & I make this! One of my favorite Easter or Christmas morning meals!
Jenn says:

My hubby grew up on this too!
Rebekah says:

My dad grew up with this recipe also and has fortunately passed it on to us. He flavors it with a splash of Worcestershire sauce, paprika, and finely chopped onion. We serve it on homemade biscuits with canadian bacon or li’l smokies. It is one of my favorite things to eat when we are together!
Nicole says:

Oh my gosh, I love Eggs Ala Goldenrod! It was one of the first real meals that I learned how to make. A little old lady taught me the recipe when I was in high school. It is so delicious!
Susie says:

I have never heard of this recipe but anything covered in cream gravy HAS to be delicious. Can’t wait to try this! Especially since I have almost two dozen hard boiled eggs in my fridge (who forgets they bought eggs on sale two weeks ago and then buys more? Ahhhh, me. In my defense they were in the bonus fridge in the garage. I just plain ole forgot about them!) Thanks for the great new recipe ladies!
Amber Lockert says:

My dad made this for us when i was growing up and I have never met anyone else who has even heard of it! I am so excited to see an actual recipe for it! Can’t wait to make it myself.
Alicia says:

I can’t believe you posted this recipe!! My sisters and I grew up having this dish. It was my favorite meal growing up, and I always requested it for my birthday meal. I’ve always made it for my family too, except I sprinkle paprika on top.
Pamela B says:

We had this growing up as well. But we didnt separate the eggs, just chopped the whole hard boiled egg up into the gravy. We knew it as Creamed Eggs on Toast.
sharon says:

This is “nostalgic”, as when I was growing up my Mom used to make these for breakfast. However, she didn’t chop up the yolk, she would put it in a “wire mesh” tea strainer and with the back of a spoon, push the yolk through, delicately “decorating” the top of the gravy/chopped egg whites. It was beautiful and delicious. And I remember Mom calling it “eggs ala goldenrod”…yummy! Thanks for sharing and thanks, Mom, for creating such a wonderful memory 😉
Crystal {MissCrystalMakeup} says:

This post caught my attention because I’ve never heard anyone else ever mention this dish! I grew up on it and we had it Christmas morning. We had it over biscuits though. 🙂
xo Crystal
Pamela says:

My ex-husband grew up with these. They were one of his favorites. She passed suddenly without the opportunity to teach me, so I am thankful for your post. Now I can make them for our son. He loves any type of connection to his heavenly grandparents!
Nancy J. says:

I’ve been married for 50 years and found this recipe then I think in a BH&G cookbook which I received for a wedding gift. I made it then to ‘impress’ my husband and it was a hit so I’ve been making this ever since. I often add cheese to the sauce and other seasonings. Both family and guests have always loved it. It’s a great recipe!!!
Erin says:

Oh my! This is one of my childhood favorites!!! Whenever I talk about it now, people think I’m crazy!! It’s so good!:)
Shelley says:

Eggs ala Goldenrod is my husbands family tradition. They sprinkle paprika on top. I added my own twist by stirring in browned crumbled sausage to the gravy. In our house it must be on homemade white bread toast. Nothing else will do. Thanks for sharing this family favorite! I thought my in-laws were the only ones who ate it!
Margaret says:

Also a tradition in our family. Would be interesting to know where all these families lived who had it as a family tradition. British Isles of course given the name.
Anna says:

This is one of my family’s favorite special dishes. My husband is starting to like it too. We call it Eggs Goldenrod. We add in a little worchester sauce and a little lemon. We eat it every christmas and easter morning! I love it!
Simone says:

I made this last night for my husband and I with a side of sweet potato, zucchini, corn and onion hash. He ate it so fast. This morning he asked “Were there leftovers?” and when I told him yes he was so excited to try putting this all inside a wrap instead, with spinach, etc.

Thanks for the simple but delicious recipe!
Judy Pultz says:

My goodness, I think everyone who is older (around before TV dinners) had this in one form or another. In my family we added a can of drained peas, and called it creamed peas and eggs on toast. There were 5 kids in my family and this was a very cheap dinner. The white sauce was a must “know how to make item” as it was a basic starting point for so many meals. I used to watch Julia Child on TV and she explained why you stir for 10 min before adding the milk. It gives the flour time to cook, and if it isn’t cooked fully the sauce will have a pasty uncooked floury taste. I tried it and sure enough, the sauce wasn’t the rich creamy smooth sauce that I was used to. I’ve never skimped on the time since then! So many recipes start with the flour and butter mix, and don’t tell you to slow cook it before adding the liquid. It would be so much better if the flour was allowed to cook, that I do it automaticly… And I recommend the rest of you do it too! – Almost Seventy (and loving it!)
Midge Bunch says:

Believe it or not, I learned to make this recipe in Home Ec many years ago. You know how many years ago that was by the name of the class. I think it’s called Family Living now. I usually make it for special occasions, like Easter morning, since I’m boiling lots of eggs anyway. Almost everyone I have ever made it for loves it. Sometimes to jazz it up I will grate a little Cheddar in the sauce. I usually boil the eggs the night before, then I make the white sauce the next morning. I also put the yolks through a strainer to make it look more goldenrod-ish and sprinkle a little paprika on top.
Kris says:

I am so excited to find this. My mom used to make this for us. She passed away sev yrs ago
and I never learned how to make it. I thought it was lost forever. Thank you so much.
Now I can teach my daughter how to make it and feel close to mom while we eat. Thanks again!!
dc says:

It’s been years since I’ve made these. My husband and kids don’t buy into it at all! But….yum!
Beth says:

I grew up on this as well! We just called it “Eggs Goldenrod”. It was a very inexpensive meal for a family of 6 and we all loved it. Of course, we all ate whatever was put in front of us! I remember eating it when we lived in Florida as a child. We only lived there a year, so not sure if my mom got the recipe there or in Texas where we’re from. Thanks for posting this, glad to have the recipe. Thinking about making it for breakfast now!
Beverly Short says:

One of the first things we learned to make in Home Ec class in high school during the 60’s. And still have my original copy of the recipe for it. I’ve made it ever since, my husband loves it. I can’t seem to make enough of it is the only problem. Your recipe is the exact way I make mine, but have seen others chop the eggs and add them to the gravy. True comfort food at our house.
Marti says:

This is a traditional Christmas breakfast in our house. My daughter insists on it. In the red and white check Better Homes and Garden cookbook it is called Goldenrod Egg.
Amanda says:

That hash sounds amazing!
Amanda says:

So thankful you posted this. It’s one of those dishes my in-laws make and we couldn’t find online. I happened across it on Pinterest, and I’m trying my hand at it tonight!
Brandi says:

can u freeze the egg and gravy part when there are leftovers.
Momma Cyd says:

We don’t recommend freezing the egg and gravy part.