Pam's Eggs Ala Goldenrod

Pam Ellingson


My mother used to make these quite often for a weekend breakfast. She would have hard cooked eggs in the fridge almost all the time, and this is a quick and tasty dish for breakfast or dinner.

pinch tips: How to Use a Whisk





20 Min


15 Min


Stove Top


4 large
eggs, hard boiled, peeled and chopped
3 Tbsp
butter, cold
3 Tbsp
2 c
1/4 tsp
curry powder
salt and pepper to taste
4 biscuits, buttered or 4 slices toast, buttered

Directions Step-By-Step

Place your eggs in a small saucepan with enough water to cover and slowly bring to a boil. Boil for 2 minutes, then cover and let sit for 12 to 15 minutes. Rinse with cold water, when cooled, peel and chop.
While cooking the eggs, in a separate saucepan, melt the butter over medium-high heat, add the flour and cook for one or two minutes to cook out the raw flour taste. Whisk in the milk and cook until thickened. Cover and set aside until the eggs are chopped.
Place the chopped eggs into the hot cream sauce, add the curry powder and salt and pepper to taste. Stir until blended, and serve hot over buttered toast or biscuits. You can save back a little of the egg to garnish the dish or sprinkle with a little paprika or more curry powder. This is great served with crisp bacon or ham, and a nice fresh fruit salad. (For Mother's Day, Have a pitcher of Mimosa's in the fridge for "dessert"!)

About this Recipe

Course/Dish: Eggs, Biscuits
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #toast, #curry, #cream sauce