Monday, April 13, 2009


I hope everyone had a fun Easter! I'm sure you are all sick of eggs and candy by now. We are definitely sugar-ed out at our house. Here is a great way to use up all of those hard-boiled easter eggs that you dyed for easter. I have grown up eating this yummy dish, but introducing it to my husband has not been accepted... yet! He just can't put it all together. This recipe comes from my Grandma & Grandpa. Growing up whenever I would sleep over at their house, they would often serve Eggs Golden Rod for breakfast. Grandpa would always tell us that the grated yolk part would make us grow hair on our chest. I remember really believing him for some time. Because we don't make this dish very often, it is a real treat when we do. I will be making it this afternoon with some very colorful dyed Easter Eggs. I will try it out on my kids this time. I've got to start breaking them into it now! My will take a while! It is a very filling meal, and could definitely be served for dinner. I usually make it for lunch when I'm just cooking for myself and my kids. It's delicious for breakfast with a glass of Orange Juice! Give it a try!

Eggs Golden Rod
5 hard boiled eggs, peeled
4 Tbsp butter
1/4 cup flour
2 cups milk
Salt & Pepper to season
White Sauce: Melt butter in medium saucepan at medium heat. Add flour and whisk until combined. Add milk and whisk until thick & bubbling.
Cut egg white in half and pop out the yoke. Dice egg white into small bite-sized pieces and add to white sauce. Grate egg yokes and combine in bowl.
Toast your bread and break up into bite-size pieces. (For a large serving I would do 2 pieces of toast.) Spoon white sauce with egg whites over broken pieces of toast. Sprinkle with grated egg yolk. Season with salt & pepper to your liking. Enjoy!!!
Thanks Grandma & Grandpa for a great tradition!


Kathy said...

I have never heard of this recipe before and just in the last two days I've seen this posted twice on my favorite food blogs. I guess I'm gonna have to give it a try. My family does LOVE hard-boiled eggs so maybe it will be easy for them to accept this recipe?! We'll see... Thanks for sharing!

Pam said...

This sounds very similar to my husband's family tradition. The only difference is that we add 1 cup of grated cheddar cheese to the white sauce to make a cheese sauce. Otherwise, its exactly the same! Yummy!

fullhouse said...

Man, that sounds delicious - I am soo gonna try that - we have alot of easter eggs in the frig that I don't want to go to waste!

beauaxton said...

I grew up eating this little gem! My family LOVES it... DELISH!! The more butter on the toast the better! Mmmm

Nash said...

i have you on google reader.
have to comment because i had this growing up.
my parents call it Eggs benedict, but we know now that is not really what it is. we still call it that.
Ours uses lawry's salt though, and it makes it SO good. we always have it on easter morning and sometimes christmas or conference morning.
too funny to see a pic of something i just ate that i though only my family made.

Tricia said...

Sounds yummy. I love cream tuna on toast though and no one else in my family does.

Anonymous said...

At age 89, pottering around my kitchen, searchiing for something other than oatmeal for breakfast, I remembered the hard-cooked eggs in the 'frig and also remembered eggs goldenrod that my mother would make on special occasions. Of the umpteen cook books in my collection, none had a recipe, so here I am at the computer...and yippee... Well, there's just the one of me for breakfast, and no one to fix it but me, but I am so worth, um, good!!

Anonymous said...

Just telling a work mate about this dish and went to the web to find a picture and recipe. You've captured it perfectly!

thomas peter said...

Grandpa would always tell us that the grated yolk part would make us grow hair on our chest..native wetland plants