And then there are those recipes that become a part of family lore. The food you crave and devour on traditional family occasions, but people outside your immediate family Just Don’t Understand. In my family, we have our fair share – Grandma’s cabbage rolls baked in sauerkraut instead of tomato sauce, Uncle Peter’s Dip (you will RUE the day I post this), Aunt Elda’s Always Fail Cake, and Eggala. 

Today, I bring you my Grandma Mary’s beloved Eggala. The name is a bastardization of the more common Eggs Goldenrod or Eggs À la Goldenrod. A little Google aided research reveals the original recipe dates back to the 1896 edition of the Fannie Farmer’s Boston Cooking School Cookbook.

How’s that for Old Skool, yo?

The stars of this show are simple and humble – hard boiled eggs, white sauce, buttered toast. But the combination is synergistic, particular when accompanied with your cured breakfast meat of choice (I prefer salty/spicy pork sausage or crisp bacon). It is a natch for Easter Brunch when you’ve already got scads of boiled eggs, plus the dye staining the whites makes for Fun Colors!

EGGALA (adapted from Fannie Farmer)
serves 2-3 – recipe easily scales up! 

3 hard boiled eggs, peeled

4 slices of bread, toasted and buttered (I’ve used everything from crusty French batards to chewy pumpernickle to healthy sprouted grains to Wonder Bread. Go crazy!)

White Sauce 

1 Tablespoon unsalted butter

1 Tablespoon flour

1 Cup milk

Salt & Pepper to taste


Peel boiled eggs and separate whites from yolks. Set aside yolks. Roughly chop whites. Toast and liberally butter bread, and keep warm in a low oven.

For white sauce, melt butter in saucepan and whisk in flour until incorporated and smooth. Add milk and stir over medium heat until thickened. Stir in chopped egg whites, and add salt & pepper to taste. You can be fancy-pants and use white pepper so as not to sully the sauce, but I rather like the black flecks of pepper.

To assemble, place toast on a warm plate, and spoon over the white sauce/egg white mixture. Press one or two yolks through a fine sieve over the top of the sauce, creating what amounts to a fluffy yellow drift of yolk. Add more salt & pepper if desired, and serve with bacon or sausage. 

Don’t forget the mimosas! (NEVER forget the mimosas).