Grandma Compton's Eggs Goldenrod
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 servings
This is my interpretation of my great-grandmother's take on Eggs Goldenrod.
  • 3 Hard boiled eggs
  • 2 tbsp Butter
  • 2 tbsp Flour
  • 1 cup Milk
  • ½ tsp Salt
  • pepper to taste
  • sausage, ham, or bacon
  • Parsley (optional)
  1. Prepare biscuits (This is the recipe I use
  2. Hard boil the eggs and set aside to cool and shell.
  3. Separate egg whites from yolks. Set yolks aside.
  4. Chop up egg whites (I rough chop egg whites to keep a rustic feel and to add texture). Set aside.
  5. In a warm skillet, melt butter add flour and stir until smooth.
  6. Slowly add milk and continue stirring over medium heat until smooth and beginning to thicken.
  7. Add salt and pepper to the sauce (taste to get the seasoning right) and reduce heat.
  8. Add egg whites and any meats to the sauce and continue stirring gently. Stirring too much at this point may thicken the sauce too much so take it easy.
  9. Halve a biscuit and place on the plate. Pour the gravy mixture over the biscuit.
  10. Force the yolks through a strainer with the back of a spoon and sprinkle over the top of the gravy.
  11. Finished with finely chopped parsley and serve.
I do like to prepare some bacon to go with this. In that instance, I have some of the bacon drippings to add to the butter and flour in the beginning for added flavor. I also personally like liberal use of pepper in a white gravy, so I went heavy on the pepper. The gravy tightens up pretty quick, if this happens you can always stir in a little more milk to loosen it up.
Recipe by plenty of snacks... at