Biltmore Goldenrod Eggs

"Easily made and a beautifully elegant presentation. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by twissis photo by twissis
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:


  • 3 eggs, hard cooked and peeled
  • 1 cup medium white sauce, hot
  • 6 slices bread, toasted
  • parsley, for garnish (optional)


  • Separate yolks and whites of boiled eggs.
  • Chop whites finely and add to white sauce.
  • Pour sauce over 4 pieces of the toast.
  • Rub egg yolks through a strainer or crumble very finely and sprinkle over the top.
  • Cut remaining toast in triangles and place on side of dish.
  • Garnish with parsley.

Questions & Replies

default avatar
  1. t24782000
    My friend is looking for a particular recipe for creamed eggs. She insists the one she wants includes cream of tartar. Can anyone help her out? Thank you


  1. HillyBilly Goddess
    I guess b/c I didn't have this growing up I was very curious as to what I had missed! So I had to try it. Well... I want to say I missed a LOT! This is much better than I thought it would be. Hard boiled eggs, white sauce and toast? big deal. YES it is a big deal I LOVE IT. I could eat it every day it's my new love I find myself waiting for tomorrow morning so I can eat it again LOL! I didn't change a thing but am thinking about Velveeta maybe even the jalapeno Velveeta. IDK it could not be any better than it is as written. How can this simple recipe with everyday ingredients be so good? Maybe it was the bread I used don't know but I can't get enough! No reason not to tyy this awesome breakfast dish it is so good.
  2. monty.simpkins
    I was shocked there is actually a published recipe for this. My mother has made it all my life and it was our family favorite for special occasions. She calls it Eggs a la Goldenrod. Until now I thought it was a complete original. We make it slightly differently. We chop up both the hard boiled yolk and egg whites to add to the sauce, and reserve just enough grated yolk to sprinkle over the top. Either way its great, but an acquired taste.
  3. Voodoobilly 13
    I grew up eating this dish on Sunday mornings. Everybody I have made it for absolutely loves it.
  4. twissis
    Made for Help a Camera-less Chef Game #5 ~ Your intro could not be more accurate. This is very easily made & so lovely! I hard-boiled my eggs last nite & prepared them so they would be good to go this morning. I did start by rubbing the yolks thru a strainer, but found it easier & quicker to crumble them. A med white sauce is key as you do not want it runny-thin or gravy thick. It also should be tasted for S&P to taste pref ~ the sauce & eggs will need it. This was a very fast-fix & impressed my *breakfast hound* DH b4 he left for work. Thx for sharing this recipe w/us. :-)
  5. Jo L.
    Same receipe but I add some fresh, finely grated cheddar cheese to the white sauce and a little grated Parmesan. It's the bomb!


  1. dlglynn1
    Use more than one cup of white sauce, maybe even 1 1/2 cups. Add about 2 slices of Velveeta to sauce and melt it in. Use white pepper and salt for seasoning.



Find More Recipes