Name: Old Fashioned Creamed Goldenrod Eggs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: American
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

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.

35 min total 10 min prep 25 min cook 4 443 cal

Instructions

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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.