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Close-up of eggs à la goldenrod with creamy white sauce and finely grated egg yolk on thick toast

Eggs à la Goldenrod

A nostalgic breakfast recipe dating back to the late 1800s, eggs à la goldenrod features chopped hard-boiled eggs in a creamy white sauce over buttered toast, topped with grated yolks. It’s the perfect comfort meal for slow mornings.
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Ingredients
  

  • - 6 hard-boiled eggs
  • - 2 tbsp butter
  • - 2 tbsp all-purpose flour
  • - 2 cups whole milk
  • - Salt and white pepper to taste
  • - 4–6 slices buttered toast

Instructions
 

  • Peel eggs and separate yolks and whites.
  • Chop whites; set yolks aside.
  • In a large pan, heat milk gently. Add butter and whisk until melted.
  • Slowly whisk in flour, stirring constantly to form a smooth roux.
  • Stir in chopped egg whites.
  • Serve egg white sauce over toast, then top with grated yolks.
  • Add pepper just before serving.

Notes

- Use a fine grater for a fluffy yolk topping.
- White Lily flour and real butter enhance flavor.
- Optional: add sautéed mushrooms or spinach for variation.