Creamed Eggs On Toast – AKA Eggs Ala Goldenrod

My, oh my! Creamed Eggs On Toast (Mom called it Eggs Ala Goldenrod) is a walk down memory lane.

I really don’t think I would have ever encountered nor thought about this dish had I not been looking for quick and easy Thanksgiving breakfast ideas!

In all honesty, I had forgotten about this childhood fave for probably 40 years.

I did it for a quick and easy breakfast this morning and it was everything I remember my mom cooking decades ago.

This is one of those stupid-easy dishes that sometimes get overlooked. So comforting and warming both to body and soul.

I will not forget about this dish again! It will remain on both my breakfast and dinner menu list.

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Creamed Eggs On Toast
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
A quick and easy breakfast dish made with hard cooked eggs and a seasoned cream sauce. Delicious and one of my favorite Thanksgiving Breakfast Ideas! 
Course: Breakfast
Cuisine: American
Keyword: Creamed Eggs on Toast
Servings: 4
Calories: 195 kcal
Ingredients
  • 5 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon ground nutmeg
  • 3 hard-boiled eggs chopped
  • 3 -4 slices bread to toast
  • butter
Instructions
  1. Melt the butter over medium-high heat. Whisk in the flour.
  2. Heat until bubbly then whisk in cold milk a little at a time. If you use really cold milk you won't have lumps. Hot roux, cold liquid, no lumps!
  3. Add salt and continue to whisk until the sauce is thick and bubbly.
  4. Remove from the heat and add the chopped egg whites.
  5. Toast and butter slices of bread.
  6. Lay slices of toast on individual plates and spoon on the creamed eggs. Sprinkle with the chopped egg yolks and paprika.

Serve with Microwave Bacon.

Enjoy!

Creamed Eggs On Toast Tips

You can use the whole egg in the sauce but I like to do it like Mom and keep the yolks separate and then crumble them over the top.

Mom called it eggs golden rod. Brings back great memories.

Mom also served it over plain toasted white bread but you can vary the bread for even more interest and taste. Sourdough bread comes to mind for some reason.

You can also add a bit of dry mustard to the cream sauce for added flavor and sprinkle paprika on top for color.

Up Next: 

Paula Deen Green Bean Casserole

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Giada De Laurentiis Mini Frittatas

These Giada De Laurentiis Mini Frittatas are very easy to make — and even easier to eat! Even toddlers gobble them up.

 

It tastes and looks fantastic! It’s like a gourmet mini quiche without the guilt.

This recipe is not only amazing but also very versatile. I have used peppered bacon and also roasted veggies as an emergency sub. Most anything works out great.

Even better you can make the mix up the night before and bake the next morning!

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Giada De Laurentiis Mini Frittatas
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 

Giada De Laurentiis Mini Frittatas are super easy to make and taste great hot or cold!

Course: Appetizer
Cuisine: American
Keyword: Giada De Laurentiis Mini Frittatas
Servings: 6
Calories: 175 kcal
Ingredients
  • 8 large eggs
  • 1/2 cup whole milk
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon salt
  • 4 ounces thinly sliced ham chopped
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh Italian parsley
Instructions
  1. Preheat oven to 375 degrees.
  2. Spray two mini non-stick muffin tins (each with 24 cupwith nonstick spray.
  3. Combine all ingredients and fill prepared cups almost to the tops with egg mixture.
  4. Bake until eggs puff and are just set in center, about 8-10 minutes.
  5. Using a rubber spatula, loosen frittatas from the cups and slide onto a platter.
  6. Serve immediately or at room temperature.

 

Enjoy!

Up Next:

Mexican Jalapeno Cornbread Muffins!

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Recipe based on one by KathyP53
Photo by New Mom Kate

Baked Eggs in Bacon Wraps – So Easy

Baked Eggs in Bacon Wraps are easy, delicious, and makes such a cute presentation! I was a bit skeptical about these, but they were delicious.

Fun for serving large crowds an elegant looking meal.

So easy! You can cook the bacon ahead of time, especially if you are preparing several. That is what makes it a time saver.

You can add different things to them also. Finely (or not) chopped tomatoes, peppers, scallions, mushrooms etc. A little bit of grated cheese on top.

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Baked Eggs in Bacon Wraps
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Baked Eggs in Bacon Wraps are a unique dish that is really impressive. Delicious too!

Course: Breakfast
Cuisine: American
Keyword: Baked Eggs in Bacon Wraps
Servings: 6
Calories: 175 kcal
Ingredients
  • 12 slices bacon
  • 12 fresh eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Instructions
  1. Preheat oven 375 degrees.
  2. In medium frying pan fry bacon to soft transparent stage. Drain on paper towels.
  3. Line each slice around the side of each muffin cup. Ends may overlap. Break egg directly in the center of each muffin cup. 12 cup muffin pan. Slightly salt and pepper.
  4. Bake in oven 15 to 20 minutes. Watch for whites and yolks to begin to set.
  5. Take out with small spatula on a serving plate.
  6. Serve with fork and knife.
Recipe Notes

If you want the tops to be basted, after ten minutes of cooking, baste each egg once with 1/2 teaspoon of water.

You can fry bacon the night before and drain and refrigerate for morning.

Enjoy!

Up Next:

Make Ahead Breakfast Casserole Supreme

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Recipe based on one by Montana Heart Song
Photo by anniesnomsblog

The Traditional Plus The Best 5 Variation Deviled Egg Recipes

Deviled eggs are the perfect holiday finger food and the hunt for the best is over. Traditional or zesty – however you like ’em, we have fun and foolproof takes on the incredible, edible deviled egg.

From the classic, basic, old fashioned deviled eggs, that are already perfect for every occasion we move further into the deviled egg world with the 5 best variations we know of.

First up is the Classic Southern Deviled Eggs and then 5 delicious ways to update that classic.

Old Fashioned Deviled Eggs

Make Old Fashioned Deviled Eggs, “just like mom used to make”! Classic, basic, traditional deviled eggs, that are perfect for every occasion. Using simple ingredients you make a traditional, old fashioned deviled egg with a creamy filling that tastes delicious

Barbecue Deviled Eggs

These eggs mean business! A unique spin on a great Southern tradition. The sweet, tangy flavor of the barbecue sauce blends surprisingly well with rich, creamy egg yolks.

Buffalo-Style Stuffed Eggs

One bite and your guests will be clamoring for this recipe. The combo of blue cheese and Tabasco sauce is absolutely addictive. These are the bomb! Love the blue cheese.

Special Request Deviled Eggs

Classic, southern-style deviled eggs with a smoky twist, bacon and smoked paprika. This recipe came from a friend whose Dad loves deviled eggs. She added all his favorite ingredients.

The Devil Made Me Do It Bacon Deviled Eggs

Do you ever just got tired of the same old egg recipe? Well these aren’t just any deviled eggs! These are deviled eggs with bacon and cheese. Brings your deviled egg game to a whole new level.

There’s a Secret Ingredient in These Deviled Eggs

You just can’t have a potluck, reunion, picnic or guests for dinner without deviled eggs!! These are the best! The secret to successful stuffing?…mash the yokes good and beat until fluffy.

Perfect Poached Eggs – Easy As Pie

These Perfect Poached Eggs are great! Serve on buttered toast for a regular Sunday breakfast or make Eggs Benedict for a special occasion!

 

The eggs should be cold & as fresh as possible.

You will savor every bite.

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Perfect Poached Eggs
Prep Time
5 mins
Cook Time
3 mins
Total Time
8 mins
 

Poached eggs are delicious and using this technique are really easy to do.

Course: Side Dish
Cuisine: American
Keyword: Perfect Poached Eggs
Servings: 4
Calories: 205 kcal
Ingredients
  • water 1 1/2-inch in the bottom of a pot or a deep skillet
  • 2 tablespoons vinegar
  • 8 eggs
Instructions
  1. Pour 2 tablespoons of vinegar into the poaching water.

  2. Crack open eggs one at a time, into a small bowl.

  3. Bring the water to a boil, then reduce the temperature. When the water reaches a gentle simmer, pour the egg into a ladle. Gently transfer eggs into the simmering water.

  4. The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.

  5. Poach the eggs for 3 minutes spooning the simmering water over the eggs.

  6. When the whites become opaque and feel firm to the touch they are done.

  7. Gently remove the eggs with a slotted spoon and lay them on sheets of paper towel to dry.

  8. Serve immediately.

 

Enjoy!

Tips and Tidbits

Poached eggs can be kept overnight. Transfer the eggs as cooked with a slotted spoon to a bowl of cold water, then chill in the water.

To reheat the eggs lower them into simmering water with a slotted spoon and heat 20 to 30 seconds. Transfer to paper towels to drain.

Enjoy!

Up Next:

How to Cook Grits – The Best Southern Grits Recipe

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Recipe based on one by CountryLady
Photo by May I Have That Recipe

Top Ramen Breakfast Burritos

Finally a Ramen breakfast recipe. I’ll admit I’m addicted to Ramen! Whoever came up with these Top Ramen Breakfast Burritos is an Evil Ramen Genius!

 

These are so good!

The Ramen takes on the flavor of the eggs. It also works with corn tortillas.

I’m so glad to find a way to eat Ramen for breakfast! This recipe will make 1-3 burritos, depending on tortilla size.

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Top Ramen Breakfast Burritos
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

Finally, a quick and easy Ramen noodle breakfast that is quick and very good!

Course: Breakfast
Cuisine: American
Keyword: Top Ramen Breakfast Burritos
Servings: 2
Calories: 295 kcal
Ingredients
  • 2 cups water
  • 1 3 ounce package ramen noodles, your favorite flavor (I prefer chicken)
  • 1 egg
  • 1/4 cup shredded cheese
  • hot sauce
  • flour tortillas
Instructions
  1. Boil 2 cups of water. Meanwhile, in a separate bowl, beat egg.

  2. Add the ramen noodles to boiling water. Slowly pour in the beaten egg. Stir and cook for 3 minutes.

  3. Drain all but about 1 tablespoon water, Stir in the seasoning packet, cheese, and desired amount of hot sauce.

  4. Wrap the ramen mixture in a warm flour tortilla and enjoy!

 

Enjoy!

Up Next: 

Tortilla Crisps – Super Appetizer or Snack

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Recipe based on one by MistyPS
Photo by Diana J.

Special Request Deviled Eggs

Classic, southern-style Special Request Deviled Eggs with a smoky twist including bacon and smoked paprika. This recipe came from a friend.

 

This recipe came from a friend whose Dad loves deviled eggs. She added all his favorite ingredients.

Easy, different and they go fast! Who doesn’t love bacon?

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Special Request Deviled Eggs
Ingredients
  • 10 eggs
  • 3 slices bacon cooked crisp and pulsed or chopped to bits
  • 1/4 cup mayonnaise
  • 2 1/2 tablespoons light sour cream
  • 2 1/2 tablespoons sweet relish
  • 1 tablespoon mustard
  • 1/2 teaspoon seasoning salt such as Lawry's
  • smoked paprika to garnish
Instructions
  1. Cover the eggs with cold water and bring to a boil. Remove from the heat and cover 12 minutes. Pour off the hot water and cover in ice water until cool to touch. Peel and slice the eggs lengthwise.
  2. Gently pop out the yolks into a bowl. Smash the yolks with a fork and mix in the remaining ingredients.
  3. Spoon or pipe the egg yolk mixture into the egg white halves.
  4. Sprinkle with smoked paprika.

 

Enjoy!

Up Next:

Barbecue Deviled Eggs

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Recipe based on one by Aproned Cynthia
Photo by Lavender Lynn

Roasted Vegetable and Gruyere Quiche

Believe it or not this Roasted Vegetable and Gruyere Quiche Recipe is from a supermarket magazine I picked up. It’s a great recipe for a light summer dinner served with a side salad.

Roasted Vegetable and Gruyere Quiche

Roasting the vegetables before using them in the quiche means a little more effort, but it’s well worth it as it really brings out all the sweetness and flavors.

Baking the crust and roasting the veggies a day ahead makes the prep on the day of a snap.

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Roasted Vegetable and Gruyere Quiche
Ingredients
  • 12 ounces frozen shortcrust pastry thawed
  • 1 red onion quatered
  • 1 red bell pepper seeded and chopped
  • 1 yellow bell pepper seeded and chopped
  • 1 zucchini sliced thickly
  • 1 tablespoon olive oil
  • 2 large eggs
  • 4 1/2 ounces cream
  • 4 ounces Gruyere or 4 ounces mature cheddar cheese grated
Instructions
  1. Roll out the pastry and line a deep 10 inch flan tin. Line with baking paper and baking beans and blind bake for 10 minutes. Remove the paper and beans and return to bake for another 5 minutes.
  2. Place all the vegetables on a baking tray and drizzle with olive oil. Roast in the oven for about 25-30 minutes until slightly charred. Set aside and cool slightly, seperate the onion layers.
  3. Reduce the oven temperature to 350°F.
  4. In a bowl whisk the eggs with the milk, stir in the cheese and season with salt and pepper to taste (you can also mix in a few of your favorite herbs).
  5. Spread the vegetables over the bottom of the pastry case and pour the egg mixture over. Bake for approx 30-35 minutes.
  6. Can be served hot or cold.

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Recipe based on one by -Sylvie-
Photo by PanNan

The Devil Made Me Do It Bacon Deviled Eggs

Do you ever just got tired of the same old egg recipe? Well these Devil Made Me Do It Bacon Deviled Eggs aren’t just any deviled eggs! These are deviled eggs with bacon and cheese. Brings your deviled egg game to a whole new level.

Devil Made Me Do It Bacon Deviled Eggs

My neighbor said her mom added mustard to hers, so I combined hers and mine and this is what I came up with. When I take this anywhere, I come home with an empty plate.

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The Devil Made Me Do It Bacon Deviled Eggs
Ingredients
  • 6 hard-boiled eggs peeled and rinsed
  • 2 tablespoons sweet pickle relish optional
  • 1/3 cup shredded cheddar cheese
  • 1 teaspoon prepared mustard
  • 1 tablespoon white sugar
  • 1/4 - 1/2 cup mayonnaise
  • 4 slices bacon cooked crisp and crumbled
  • salt and pepper
  • paprika
Instructions
  1. Split eggs lengthwise. Remove the yolks and put the yolks into medium bowl. With fork mash well. Add mustard and mayonnaise. Mix well.
  2. Add bacon, cheese, and relish. Mix well--you may need to add a little more mayonnaise. Add sugar, salt, and pepper. Mix well.
  3. Divide egg yolk mixture between egg whites. Arrange on egg platter or a nice plate. Sprinkle with paprika.
  4. Chill for 2 hours.

Enjoy!

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Up Next:

Old Fashioned Deviled Eggs

Recipe based on one by Chef shapeweaver
Photo by *Parsley*

Secret Ingredient Deviled Eggs

These Secret Ingredient Deviled Eggs are the best! You just can’t have a potluck, reunion, picnic or guests for dinner without deviled eggs!!

The secret to successful stuffing?…mash the yokes good and beat until fluffy.

The secret to having enough stuffing in eggs?…boil 1 or 2 extra eggs and this also allows for any egg which tears in peeling or in stuffing.

The secret ingredient in these deviled eggs is Durkee’s Famous Sauce.

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Secret Ingredient Deviled Eggs
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Good deviled eggs belong at every friends or family gathering!

Course: Appetizer
Cuisine: American
Keyword: Secret Ingredient Deviled Eggs
Servings: 6
Calories: 160 kcal
Ingredients
  • 6 hard-boiled eggs
  • 4 tablespoons mayonnaise
  • 1 teaspoon Durkee's sauce
  • 2 teaspoons pickle relish
  • salt
  • pepper
  • paprika
Instructions
  1. Boil 6 eggs until hard boil stage and allow to cool. (May boil 1 or 2 extra eggs to allow for larger amount of stuffing and for substitution of torn eggs in peeling.)
  2. After removing from heat place in cold water so egg white will not become discolored.
  3. Peel and cut into halves. Place yokes into small bowl and mash out all lumps. Beat yokes by hand until fluffy.
  4. Add mayonnaise, Durkee's famous sauce, pickle relish, salt and pepper. Stuff eggs. Sprinkle top with paprika.
Recipe Notes

Durkee Famous Sauce is a sandwich and salad sauce with a tangy, mustard-mayonnaise flavor. Can be found in most grocery stores.

Enjoy!

Up Next:

Old Fashioned Deviled Eggs

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Recipe based on one by Seasoned Cook
Photo by Seasoned Cook