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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- 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
Melt the butter over medium-high heat. Whisk in the flour.
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!
Add salt and continue to whisk until the sauce is thick and bubbly.
Remove from the heat and add the chopped egg whites.
Toast and butter slices of bread.
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.
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.
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