Goldenrod Eggs
Goldenrod Eggs feature chopped hard-cooked eggs in a creamy white sauce, served over toast; a comforting, savory dish perfect for breakfast or brunch with mild flavors.
Ingredients
Instructions
- Make white sauce by melting margarine in the top of a double boiler or microwave-safe bowl.
- Add flour to the melted margarine and stir well.
- Gradually add milk, stirring constantly, and cook until the sauce thickens.
- Add a dash of salt and pepper to taste.
- Stir in the chopped hard-cooked eggs into the white sauce.
- Pour the egg mixture over toast and serve.
Tips & Substitutions
For a creamier sauce, consider using whole milk instead of low-fat. If you're out of margarine, butter works just as well. To add flavor, you can incorporate herbs like parsley or chives into the white sauce. If you prefer a thicker sauce, increase the flour slightly. This recipe is a great way to utilize leftover hard-cooked eggs from Easter or any gathering.
Serving Suggestions
Serve Goldenrod Eggs over toasted bread for a delightful breakfast or brunch. Pair with fresh fruit or a light salad for a complete meal. For a hearty addition, consider serving with crispy bacon or sausage. This dish also pairs beautifully with Nanny'S Pink Salad, creating a lovely balance of flavors.
Storage & Reheating
Leftover Goldenrod Eggs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, stirring occasionally to prevent sticking. You can also microwave in a covered dish, but be cautious not to overheat, which can make the eggs rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Goldenrod Eggs contains roughly 508 calories, with 10g protein, 93g carbohydrates, and 11g fat. It is an excellent source of iron (23% of the Daily Value) and protein (20% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 699mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh eggs instead of hard-cooked eggs?
Fresh eggs cannot be used directly in this recipe since they need to be hard-cooked first. However, you can make hard-cooked eggs easily by boiling them for about 10-12 minutes. Once cooled, chop them and follow the recipe as directed.
Can I make this dish ahead of time?
Yes, you can prepare the white sauce in advance and store it in the refrigerator. Just reheat and add the chopped eggs when ready to serve. However, it's best to assemble the dish just before serving to keep the toast crispy.
What can I substitute for milk in the recipe?
If you're looking for a dairy-free option, you can substitute the milk with almond milk or any other plant-based milk. For added creaminess, consider using a non-dairy creamer. Just ensure it is unsweetened to maintain the savory flavor of the sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).