This is one way to brighten your day.
This slightly fancy, yet quite easy, way to serve eggs and toast deserves the slightly fancy name of Goldenrod Eggs. It's an old-timey, timeless recipe that burgeoning home cooks once learned in Home Ec classes, a lesson in making a warm, satisfying meal from staples that most people kept on hand, something that could be on the table in minutes. Home Ec isn't as common as it once was (or should be), but our appreciation for this type of recipe never goes out of style. Plus, who among us couldn't use fresh inspiration for enjoying leftover hard-cooked eggs?
So why Goldenrod? Although the dish tastes just as good when the eggs are simply chopped and stirred into the warm, gravy-like sauce (a straightforward 3-ingredient, 5-minute béchamel), the traditional presentation is to stir the whites into the sauce and finish the dish with sieved egg yolks, creating bright yellow bits that resemble goldenrod flowers. Okay. Maybe. If you squint. But it does make for a lovely presentation and the name Goldenrod is more charming than plain old Creamed Eggs.
Feel free to zhuzh up your Goldenrod Eggs by sprinkling other things on top to add more flavor or texture. Possibilities include hot sauce, cayenne, chile crisp, chopped herbs, sliced scallions, grated cheese, crumbled bacon, everything seasoning, lemon pepper, or Old Bay --- whatever makes this just right for you.