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 on toast (aka goldenrod eggs) for breakfast every Easter morning. Since there were six of us kids, we dyed LOTS of Easter eggs, and this recipe is a great way to use them up, especially if your kids don’t like egg salad. It’s a simple recipe that’s easy to throw together using just a few basic ingredients. This is old fashioned comfort food that tastes amazing.
I know, it’s not the prettiest thing in the whole world, but believe me, it’s a delicious. 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!). It’s perfect for breakfast or brunch too!
Ingredients
You only need a couple of ingredients to make creamed eggs on toast:
- Butter (I use salted by you can use unsalted butter if you prefer)
- All Purpose Flour
- Milk (2% works best)
- Hard Boiled Eggs
- Seasoned salt (or salt and pepper)
- Toast: plan on at least two slices of bread per person, more if you have big eaters. I sometimes serve the creamed eggs on biscuits instead of toast because some of my kids like that better. 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.
Creamed Hard Boiled Eggs on Toast Recipe
Creamed eggs on toast is basically hard boiled eggs in a simple bechamel sauce served over toast. Bechamel sounds fancy, but it’s not – it’s just white sauce made with butter, flour, and milk. Seriously, this is one of the easiest recipes you’ll every make!
You start by melting butter in a large saucepan and then stirring in some flour to make a roux. Cook that briefly and then pour in your milk. Whisk the milk into the roux over medium heat until the mixture is smooth and any lumps are gone. Continue to cook until it comes to a gentle boil, and then simmer gently over medium-low heat 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!
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
Want more project ideas? Sign up to get my favorite easy crafts and recipes straight to your inbox!
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.
Variations
We like to keep this dish simple – why mess with something that’s so good as is? However, if you want to try mix things up a bit, here are a few variations:
- Make it “Eggs a la Goldenrod” style: This refers to separating the egg yolks from the egg whites. The whites are sliced up into the sauce, while the yolks are chopped separately. Spoon the sauce over toast, and then sprinkle the chopped egg yolks on top.
- Serve over biscuits instead of toast
- Add more protein by mixing in leftover bacon or ham
- Flavor the sauce with your favorite seasoning, such as a pinch of paprika, garlic, or worcestershire sauce. Or garnish with chopped chives.
- Stir in cooked vegetables like peas or potatoes.
- Top with grated cheese.
More Easter fun:
63 Easter egg fillers that aren’t candy!
17 Easter family traditions to start this year
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.
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)
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
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. 🙂
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