Fanny's Eggs a la Goldenrod Recipe

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Ah, comfort food. My mom's Eggs a la Goldenrod recipe.
One of my favorite food memories is a plate of hot toast covered with my mom's Eggs a la Goldenrod. It's a simple recipe, white sauce with bits of hard-boiled egg white mixed in then ladled over toast and topped with egg yolks that have been pushed through a strainer or thoroughly smashed with a fork. It's a pretty dish that's both warm and comforting, perfect for a snow day like today.

Mom told me that she learned how to make this from my dad's mom, my grandmother. I'm wondering if the original recipe came from Fannie Farmer since the recipe is included in The Original Fannie Farmer 1896 Cook Book. After our house fire a few years ago, my sister sent me a copy of that book with a note in the front pointing me to page 96 where the Eggs a la Goldenrod recipe is located. My sister knows me well!

Here's a simplified version of the recipe.

Fanny's Eggs a la Goldenrod 

3 hard boiled eggs
1 tablespoon butter
1 tablespoon flour
1 cup milk
1/2 tsp. salt
1/8 tsp. pepper
5 slices toast
parsley for garnish

Boil then peel the eggs. Cut each egg in half, placing the yolks in one bowl and the whites in another. Chop the white into pieces. Push the yolks through a potato ricer or simply mash them into fine pieces with a fork. Make a white sauce with the butter, flour, and milk. Add the salt and pepper; stir in the chopped egg whites. Place toast on a plate then spoon the white sauce over top. Sprinkle the egg yolks on top and serve immediately. 

The recipe is easy to double. I served mine for lunch today with toast made from French bread. Delicious and oh, what wonderful memories!

Eggs a la Goldenrod in the Fanny Farmer Cookbook, a gift from my sister.
Eggs a la Goldenrod in the Fanny Farmer Cookbook, a gift from my sister.

14 comments:

  1. I just love this recipe. So simple, but sooo good. Sometimes the simplest things have the best taste! :-D

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    1. Oh, Nancy, I absolutely believe that is true, and it's especially true when there are childhood memories to go along with it. That's definitely the case for me with this recipe. Thanks for your very lovely comment!

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  2. Another new recipe! I expect maybe that I did not know of this dish because of the vintage nature of your recipe rather than geography this time, Susan.

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    1. Could be, Brenda. I hope you'll give it a try and perhaps even start a new north of the border tradition in your family!

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  3. I've never eaten eggs this way, but I think I'll try it! They are certainly pretty to look at, and I think the presentation and the little bit of sauce somehow turn a very simple comfort food into a fancy meal.

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    1. Well said, Kyla! The ingredients are simple enough. Put together beautifully, eggs a la goldenrod would be perfectly acceptable for a nice brunch or lunch. Hope you give the recipe a try!

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  4. What an interesting dish, Susan. I've never seen it before. What fun to learn about a 'vintage' recipe, and one that looks so delicious. I can see why it brings back sweet memories for you.

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    1. I'm so glad you know about the recipe now, Elf. It truly does remain a favorite in our extended family and, yes, brings back lots of memories. I hope you'll try it!

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  5. I've never had eggs this way, I might have to try them tonight instead of my usual Tuesday night omelette.

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    1. I love that you regularly schedule eggs on your evening menu, Louanne. I love breakfast food for supper! Hope you give the recipe a try and hope you enjoy it as much as we do.

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  6. This sounds like a breakfast my mother would love! She loves gravy and toast. I bet she has actually made this, or something like it, in the past. Sounds delicious!

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    1. You'll have to ask her if the recipe seems familiar. Sometimes it's called Goldenrod Eggs. If she likes gravy and toast, she'd probably love this!

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  7. I used to make something similar for Easter brunch when there was an abundant supply of hard boiled eggs. My version, creamed eggs on toast wasn't quite as fancy, but used the same ingredients. Your photo certainly makes your version look more festive than mine. I love your food photos.

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    1. Barbara, separating the yolks and putting them through a sieve really makes a difference in presentation, but the end result certainly is almost the same as your creamed eggs on toast recipe. Glad you like my food photos. I do enjoy taking them and love it when they actually turn out!

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