Goldenrod Eggs is the second recipe in my series, Recipes for Leftover Easter Eggs. You didn’t know I was doing a series? Guess what? I didn’t either! But, I dyed 36 Easter Eggs the other day for my earlier post, Dyeing Easter Eggs on a Dime. So, since there’s only two of us (me and Charlie), finding creative ways to eat them, relatively quickly, became a mission! Of course, I made Classic Egg Salad – love egg salad; but, 36 eggs worth of egg salad and I’m sure I’d never want egg salad again!
I grew up with this recipe taught to me by my maternal grandfather, Poppo. I lived with him and my grandmother, Mommo, for 3 months when I was 11-years-old. It wasn’t a family crisis or anything like that. My father was a pilot in the Air Force and we were military brats, living all over the world except near my grandparents. They somehow convinced my parents that each of us should come and live with them for 3 months in California and it was decided that 11-years-old was old enough to adjust and enjoy the experience.
I’m the oldest, so I was the first to reach the magical age of joining my grandparents in Southern California (we lived in the South, as in Tennessee, at the time). Anyway, I have many fond memories of those 3 months, which I’ll share in dribs and drabs as appropriate to whatever post I’m doing (so stay tuned!), but one of those fond memories was experiencing different food that I’d never had before.
My grandfather called this recipe Eggs Vermacilla. Well, I can’t find that name for this recipe anywhere on the web. Many, many years ago (before the internet), I discovered that my grandfather’s Eggs Vermacilla recipe was actually known as Goldenrod Eggs. Don’t know why he used the name he did – he was Irish, not Italian. Maybe he just came up with a silly name to create magic and mystery for a child – me!
Here’s what you do:
Select your hard-boiled Easter Eggs and get out your Vidalia Chop Wizard. If you don’t have a Vidalia Chop Wizard, you can chop the eggs with a knife. If you’d like to have a Vidalia Chop Wizard, you can purchase one from Amazon through our Shop Toot Sweet menu tab.
Crack and peel the hard-boiled Easter Eggs. Cut the eggs in half and separate the yolks from the whites (tip: it’s easier to grate the yolk if you can keep it whole; but as you can see by the picture above, only one of the four is whole!). Set aside the egg yolks for use later in the recipe.
Chop the whites into a rough chop (not too small).
Measure your milk and put both the chopped egg whites and the milk next to your stovetop. I measured out extra milk in case my sauce was too thick.
Melt butter in a saucepan.
Add flour and stir to combine and make a roux.
Add milk all at once. Stir to combine. Continue stirring over medium heat until sauce thickens to desired consistency.
Add chopped egg whites to white sauce and stir to combine.
Make toast out of your favorite savory bread (not a sweet bread). This is my favorite, Safeway brand’s Nut and Grain Bread.
Plate your toast.
Spoon white sauce over toast.
Continue plating until all four servings are ready.
Grate egg yolks over white sauce on toast.
Here’s a pinnable photo for Pinterest (thanks for sharing!):
Here’s the recipe:
- 12 slices favorite savory bread, toasted (I used Safeway's Nut and Grain)
- 6 hard boiled eggs, peeled
- 1 stick butter, melted
- ½ cup flour
- 3 cups whole milk
- Salt & Pepper to taste
- Peel eggs and cut in half to remove yolks (tip: it's easier to grate the yolk if left whole).
- Set yolks aside.
- Rough chop egg whites and set aside.
- Melt butter.
- Add flour and stir to combine to make a roux.
- Cook for a few minutes to remove flour taste.
- Add milk all at once and stir to combine.
- Continue cooking and stirring over medium heat until sauce thickens to desired consistency (about 20 minutes).
- Taste sauce and season with salt and pepper, if desided.
- Add chopped egg whites to sauce and stir to combine.
- In the meantime, make toast.
- Once bread is toasted, transfer to plates and cut each slice in half.
- Add generous portion of white sauce over toast.
- Grate egg yolks over each serving.
P.S. The Vidalia Chop Wizard is available through our Amazon shop, Shop Toot Sweet. So is the pretty grater!
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(other posts using hard-boiled eggs)