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WonkyWonderful

Whole Food for the Whole Family

March 21, 2014 By Nicole Harris 8 Comments

Eggs a la Goldenrod

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What to do with all of those hard boiled eggs after Easter?  Make this vintage recipe just like Grandma used to . . . Eggs a la Goldenrod.  The perfect Easter Brunch Recipe!

sliced biscuits topped with egg gravy and crumbled yolk - photo text: Eggs a la Goldenrod

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Easter Brunch Recipe

The Easter Egg Hunt is over.  What next?  You have a dozen or more hard boiled eggs and hungry little mouths to feed.  Make Eggs a la Goldenrod for your family.  It is fun to say and an interesting way to use all of those eggs!

Traditionally, Eggs a la Goldenrod is served over toast.  I serve mine with Pillsbury Grands Biscuits.  Smother the biscuits with the white gravy and sprinkle the egg yolk crumbles on top.

My first experience with Eggs a la Goldenrod was back in high school.  I spent Easter at a friends house and his grandmother made this dish for Easter Brunch.  It tasted amazing!  This was way back before I had any interest in cooking.  But I enjoyed it so much that I asked for the recipe.

She happily explained how to make this simple Easter Brunch Recipe.  The older woman had learned to make this simple egg dish in her Home Economics class back in the 1930’s.

Maybe that was when my interest in vintage recipes first began.  I own several vintage cookbooks and love trying old recipes from the early 1900’s.

hands holding three brown eggs 

Unfortunately at some point I developed a sensitivity to eggs.  So I can only enjoy about four bites of this wonderful dish.  Otherwise I would have a very painful Easter afternoon.

But, I still make it for the family.  My daughter ate three servings!  Then requested more for lunch!

She also had fun helping with these Easter Egg Hunt photos that were taken in early March.  I told her it was an Egg Hunt practice run.

brown eggs in basket with cloth

sliced biscuit topped with egg gravy and crumbled egg yolks

Eggs a la Goldenrod

Yield: 8
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

What to do with all of those hard boiled eggs after Easter?  Make this vintage recipe just like Grandma used to . . . Eggs a la Goldenrod.  The perfect Easter Brunch Recipe!

Ingredients

  • 12 Hard Boiled Eggs*
  • 1/2 Cup Butter, 1 stick
  • 1/2 Cup Flour
  • 1/2 tsp Salt
  • 1/4 tsp Ground Pepper
  • 3 Cups Whole Milk
  • 2 Packages Pillsbury Grands Biscuits or a Loaf of Toasted Bread

Instructions

Preparation

  1. Peel the boiled eggs and slice in half. Separate the egg whites and yolks.
  2. Chop the egg whites to your desired size. Set aside.
  3. Using the back of a spoon, push the egg yolks through a fine mesh strainer to create the 'yolk sprinkles'.
  4. Bake biscuits according to package directions or prepare toast.

Egg White Gravy

  1. In a 3qt saucepan, melt butter over medium/low heat.
  2. Once melted, slowly add the flour, salt and pepper while whisking.
  3. Continue to cook while whisking frequently until sauce is smooth and bubbly. (about 3-4 minutes)
  4. Slowly add the milk while whisking.
  5. Continue to cook and stir frequently until sauce begins to lightly boil. (about 13 minutes)
  6. Boil while stirring constantly for 1-2 minutes. The consistency should be a thin gravy.
  7. Remove from heat and fold in the chopped egg whites. Salt and pepper to taste.
  8. Serve egg white gravy over biscuits or toast. Top with the egg yolk sprinkles.

Notes

*I use the Martha Stewart Hard Boiled Egg method*
**If using colored Easter eggs, any dye on the egg whites will color the gravy**

Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 616Total Fat 33gSaturated Fat 14gTrans Fat 4gUnsaturated Fat 16gCholesterol 320mgSodium 1356mgCarbohydrates 59gFiber 1gSugar 13gProtein 20g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

© Nicole Harris
Cuisine: American / Category: Breakfast

sliced biscuit topped with egg gravy and crumbled egg yolks

I hope your family enjoys this Easter Brunch Recipe as much as mine does.  And when you are an old granny, be sure to pass this recipe down to the younger generations.

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Filed Under: Breakfast Tagged With: holiday

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Reader Interactions

Comments

  1. Chris @ Shared Appetite says

    March 21, 2014 at

    What a great idea for using up all those hard boiled eggs at Easter time!!

    Reply
    • Nicole Harris says

      March 21, 2014 at

      Thanks Chris! It is a nice change from the usual egg salad sandwich 🙂

      Reply
  2. Christie Daruwalla says

    March 24, 2014 at

    Wow, I’ve never heard of Eggs a la Goldenrod before. I would definitely go with your choice of a biscuit. They are my absolute favorite breakfast items. What a great way to use up hard boiled eggs and I love the gravy.

    Reply
    • Nicole Harris says

      March 24, 2014 at

      Oh yeah, biscuit instead of toast every time!

      Reply
  3. Irene Ippersiel says

    June 8, 2015 at

    Wow! I can’t believe I’m seeing this recipe outside my family circle! I first saw it in The American Woman’s Cook Book by Ruth Berolzheimer and tried it. I loved that book because it had many vintage and classic recipes, my daughter now has it.
    I use a sieve to pass the egg yolks through and you can see how appropriate the name is for the recipe. The yolks really remind you of goldenrod flowers. I’d often make it for brunch when I had many people over. My older sister would beg me to make some when she would visit but now I see that she makes if for herself! It’s that good, especially with bacon. Then again, bacon is good with everything!!

    Maybe this vintage recipe will make a comeback!

    Reply
    • Nicole Harris says

      June 13, 2015 at

      I love vintage recipes and eggs ala goldenrod is one of my all time favorites!I’m so happy to hear that you and your family love it just as much as I do! 🙂

      Reply
  4. Nancy Wilson says

    December 25, 2017 at

    We had this every Sunday as a child in the 60’s. We called it “the good breakfast” it was from my father’s family. Now grown, we make it every time we get together like today, which is Christmas.

    Reply
    • Nicole Harris says

      December 30, 2017 at

      Thank You! People look at me like I’m crazy when I talk about Eggs ala Goldenrod. It is sooooo tasty! Happy Holidays 🙂

      Reply

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