In today’s post: Been coloring hard boiled eggs and need to use them up? Make creamed eggs on toast, an easy comfort food recipe!
Growing up, we had creamed eggs and toast (aka goldenrod) for breakfast every Easter morning. Since there were six of us kids, we dyed LOTS of eggs for Easter, and this recipe is a great way to use them up. It’s a simple recipe that’s easy to throw together using just a few basic ingredients. This is old fashioned comfort food!
I know, it’s not the prettiest thing in the whole world, but it tastes so good. I turn to this recipe anytime I need a quick easy dinner I know all my kids will eat without complaint (and that’s saying something!).
How to make creamed eggs on toast
You only need a couple of ingredients to make creamed eggs on toast: butter, flour, milk, eggs, seasoned salt (or salt and pepper), and toast. We actually sometimes serve the creamed eggs on biscuits because some of my kids like that better than toast. I just buy the biscuits in the can from the refrigerated section and bake them while I’m making the cream sauce for the eggs.
Goldenrod (Creamed Eggs on Toast)
Ingredients
- 6 Hardboiled Eggs Peeled and Sliced
- 3 tablespoons Butter
- 4 tablespoons Flour
- 2 cups Milk
- 1 teaspoon Seasoning Salt
- Salt & Pepper to Taste
Instructions
- In a large saucepan, melt butter over medium heat.
- Turn heat to low and stir in flour until smooth (will create a paste called a roux).
- Pour in 2 cups of milk and return heat to med-hi, stirring constantly until mixture thickens and begins to bubble (if using skim milk you may need to let it bubble for a moment before it begins to thicken).
- Turn off heat. Stir in seasoning salt.
- Add hardboiled eggs and stir. Stir in a bit more milk if mixture seems too thick.
- Serve over buttered toast.
Basically, you just melt butter and then stir in some flour to make a roux. Cook that briefly and then pour in your milk. Cook and whisk until the mixture is smooth. Continue to cook until it comes to a boil, and then simmer gently for just a few minutes until it has thickened into a sauce (gravy consistency). At that point you can stir in some sliced hard boiled eggs and you have creamed eggs ready to go on toast!
(Recipe was modified from the red&white Betty Crocker Cookbook)
More Easter fun:
63 Easter egg fillers that aren’t candy!
17 Easter family traditions to start this year
20 easy Easter crafts for kids
How to make peanut butter and chocolate eggs
Kathy P says
I love the room your reader Judith designed in her mind. But I must admit laundry at your house is one of my mostest favorite things. xoxox
Emily says
Your picture of this is so pretty! This was a favorite in my house growing up. I’ve never heard it called goldenrod before though. We eventually named this dish “Easter egg gravy” even if we were eating it in September. 🙂 The colorful eggs were always a favorite. Last year my oldest son (12) intentionally cracked several of his eggs before dying them so we would have a more colorful Easter egg gravy. I just made this dish this morning because we didn’t get around to dying eggs until yesterday. 🙂
autumn says
Thanks Emily! It was tough to get a pretty picture, this not being the most beautiful dish and all. We used to crack the eggs before dying them as well 🙂
Emily says
Agreed. It’s not the prettiest dish in the world, but it sure is tasty. BTW I found your blog via Pinterest last night via the post on posing girls. You have lots of great tutorials on here. Thank you for the inspiration to get back into photography learning. I used to spend a bunch of time reading and learning how to use my DSLR but I’ve gotten caught up with other things and haven’t picked up my camera as often as I used to. After spending some time on your blog last night I’m feeling more motivated to pick up the camera more often and to finally learn how to use PSE and LR better. So thank you! I also have to say I liked you even more once I realized that you are also a momma of four boys. 🙂 I have four boys and then two girls at the end. (Kindred spirits? Haha)
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Linda Hurst says
Growing up, and still now, we use our Easter eggs to make creamed eggs on toast for brunch or supper the day after Easter. I always add a.little dried mustard to the cream sauce for a little extra flavor. It’s great served with (leftover) asparagus on the side. My mom always sliced her s, but I cut mine into chunks. Great dish…and great tradition.