Eggs `a la Goldenrod is an old recipe, first published in Fanny Farmer’s Boston Cooking School cookbook in the late 1890s, but could easily have been around longer than that. It’s quick to make and tastes great and easily converts to gluten and dairy free. The goldenrod part is supposed to come from the way the crumbled yolk looks – like lots of tiny goldenrod flowers. Essentially, this is glorified but tasty hard boiled eggs in bechamel sauce. This recipe makes 2 generous servings for adults and it is very easy to double or triple to make larger amounts.
We talk you through making Eggs `a la Goldenrod in Episode 223 of our podcast. If you enjoy this dish you may also like our recipes for Biscuits and Sausage Gravy and Drop Biscuit Egg Bake.
Ingredients
4 large hard boiled eggs, peeled, chopped, and 2 of the yolks set aside
2 tablespoons butter or dairy free butter
2 tablespoons all-purpose flour or gluten free 1-1 flour
2 cups milk or creamy plant milk (Holly used oatmilk)
salt and white pepper to taste – you can use black if you prefer
toasted bread for serving
Directions
Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually mix in milk so that no lumps form and stir constantly until mixture comes to a boil.
Stir white pepper, salt, chopped eggs into the sauce; stir until eggs are heated through.
Serve over toast. Crumble yolks over top of each serving. If you want the yolk to be really fine, press it through a sieve or strainer.