Eggs a La Goldenrod

"This was one of the first dishes we learned to make when I was in Home Economics Class back in the late '60. We love it. The only problem seems to be making enough."
photo by DesignerChef photo by DesignerChef
photo by DesignerChef
Ready In:




  • Melt butter, add flour and stir until the mixture is smooth and well blended.
  • Add milk very slowly stirring as you add.
  • Continue to stir and cook over a low heat.
  • Cook until the mixture starts to thicken.
  • Add salt and pepper to mixture and set aside.
  • Peel boiled eggs and remove the yolks from the eggs.
  • Chop the whites of the eggs and add them to the white sauce.
  • Toast bread and slice it diagonally.
  • Arrange the bread slices on a plate and pour the sauce over the toast.
  • Take a grater and grate the egg yolks over the sauce.
  • Serve warm.

Questions & Replies

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  1. My grandma and mom have made this dish for christmas and easter my entire life! It is our family's traditional brunch recipe. I have seen it one in a cookbook....the 1948 edition of the Encyclopedic cook book. Absolutely the best!
  2. This is comfort food for me. I never made it in Home Ec., which I took in the late 60's/early 70's, but my mom made it when I was a kid, always served over buttermilk biscuits. I think the original appeared in the Betty Crocker cookbook in 1956. My husband detests it, so I fix it for myself when he's either sick, or away. Yum!
  3. This was wonderful! My mom used to make this for us every Easter and Christmas morning, and this was my first time making it on my own. Th recipe was very easy to follow, and delicious. Thank you!
  4. Wish I could give you more stars, this has been a family favorite since I too learned this in Home Ec. My children now fix it for their children. It's fixed as written for the most part, one of my daughters likes to add sausage to hers. Thanks so much for the trip down memory lane. Lee
  5. My mom learned how to make this in a cooking class. Every since then it has been our Christmas morning tradition. We add a slice or two of bacon on top of the toast before we pour the goldenrod eggs on it. So yummy!!


  1. Mom (and I) always served ours over freshly made Southern buttermilk biscuits. Absolutely scrumptious!
  2. My mother made it using cream of mushroom soup instead of a white sauce. Loved it.
  3. We always use sourdough bread. Sometimes add a bit of dry mustard to the cream sauce and always add paprika on top for color.



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