Goldonrod Eggs


We’ve all had toast and eggs so many ways. And I honestly thought I had had them too, every which way. That was until I stumbled across this recipe. I found a reference to this recipe in the comment section of a greatest egg recipe roundup article. I had no idea what it was, so after a quick Google search I found out this was probably from the Boston Cooking School Cookbook published in 1896. Pretty cool right?

This is a ridiculously simple recipe. You just make some hard-boiled eggs, and some Béchamel sauce. Then make some toast and put it together. I garnished mine with some fresh green onions, and it really pulled the dish together. You could also add ham bits, sausage or bacon bits to the Béchamel sauce too.


I was really amazed by the simplicity and elegance of this dish. It’s so simple, just milk, bread eggs and butter. But the way it’s prepared makes you think it’s something all together new and wonderful. The texture too of the hard-boiled eggs paired with the Béchamel and toast is just perfection. You could dress up this dish even more by using a really nice sourdough bread or challah too.

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Goldon Rod Eggs Recipe

Yield: Serves


  • 8 slices toast
  • 8 hard boiled eggs
  • Béchamel sauce (recipe follows)
  • 1/2 cup sliced green onions (for garnish)

For the Béchamel sauce :

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • Salt
  • Freshly ground pepper
  • A dash of ground nutmeg



Melt butter in a medium skillet. Whisk in flour. Add salt and pepper and continue to whisk while cooking over medium-low heat until flour mixture smells nutty.

Whisk in milk and turn heat to high, continuing to whisk until sauce thickens and is bubbly. Turn heat to simmer and continue to cook for a few minutes more until sauce has thickened. Add nutmeg and taste. Adjust salt and pepper to taste.

Halve hard boiled eggs and remove yolks. Add yolks to a medium bowl and crumble. Slice egg whites.

To serve place 2 pieces of toast on each plate. Top with egg white slices and spoon over Béchamel sauce. Sprinkle egg yolks on top and garnish with green onion slices.

This post is sponsored by Safest Choice Eggs. I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I was compensated for my time. Opinions are 100% my own.

5 Responses to “Goldonrod Eggs”

  1. 1
    The Food Hunter — October 1, 2015 @ 4:49 pm

    It sounds simple and elegant all in one. I love it

  2. 2
    Lauren Kelly Nutrition — October 1, 2015 @ 8:13 pm

    I have a mild obsession with eggs and I seriously can’t wait to make these!

  3. 3
    Ginny McMeans — October 2, 2015 @ 12:42 pm

    Right along the lines of the elegance of Eggs Benedict but I love the simplicity.

  4. 4
    Cookin Canuck — October 2, 2015 @ 1:10 pm

    I though I had eaten eggs every way possible too, but this is one I’ve never tried. What a beautiful dish!

  5. 5
    Nutmeg Nanny — October 6, 2015 @ 7:45 am

    These eggs looks crazy good! I was pretty sure I had eaten eggs in every way possible but this is totally new to me!

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