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Old Fashioned Creamed Goldenrod Eggs

These old fashioned creamed goldenrod eggs are warm and creamy, served over toast, and finished with grated egg yolk, crispy bacon crumbles, and green onions.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Entree
Cuisine: American
Calories: 443
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 6 hard boiled eggs
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream, plus more if needed
  • 1 teaspoon hot sauce, plus more for serving if desired
  • Salt and freshly ground black Pepper to taste
  • Toasted sliced bread for serving
  • 2 green onions thinly sliced
  • 6 slices bacon, cooked crisp and crumbled

Method
 

  1. Cut eggs in half and separate yolks from whites. Chop egg whites and set aside. Set yolk halves aside.
  2. Melt butter in a saucepan over medium-high heat.  Whisk in flour and cook, stirring constantly, 1 minute. Whisk in milk and cream and bring mixture to a boil, stirring constantly. Reduce heat to a simmer. Add hot sauce and salt and pepper to taste. Simmer, stirring often, 3 to 5 minutes. Add chopped egg whites and cook until heated through.
  3. Divide creamed eggs over toast. Use a microplane to grate egg yolks evenly over the top or crumble finely with fingers over the top. Top with green onions, crumbled bacon, and more hot sauce.

Nutrition

Calories: 443kcalCarbohydrates: 16gProtein: 21gFat: 33gSaturated Fat: 16gCholesterol: 353mgSodium: 635mgFiber: 1gSugar: 8g

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