Eggs à la Goldenrod

A versatile recipe from Betty Crocker’s 1956 Picture Cook Book, this pretty gold and white dish is perfect for brunch and a delicious way to make use of leftover hard-boiled eggs.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4


hard-cooked eggs
tablespoons butter
tablespoons Gold Medal™ all-purpose flour
teaspoon salt
teaspoon pepper
cup milk
to 6 slices buttered toast, chopped or torn into bite-sized pieces, separated onto four serving plates

  • 1 Peel eggs; separate whites from yolks. Chop whites into bite-sized pieces. In small bowl, mash yolks with fork or press through fine strainer. Set aside.
  • 2 In 1-quart heavy saucepan, melt butter over low heat. With whisk, beat in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove sauce from heat. Stir in milk.
  • 3 Return sauce to heat; heat to boiling, stirring constantly. Boil 1 minute or until sauce thickens slightly. Remove from heat. Fold chopped egg whites into white sauce.
  • 4 To serve, arrange buttered toast pieces on 4 serving plates. Pour creamed eggs over buttered toast pieces; sprinkle with yolks.

Expert Tips

This recipe can easily be doubled or tripled for larger groups.

To ensure a smooth white sauce, stir constantly until it thickens.