Eggs Goldenrod
Eggs Goldenrod is a classic American breakfast dish made by hard-boiling eggs, then separating the whites and yolks. The chopped whites are folded into a creamy white sauce, while the yolks are sieved and sprinkled on top to create a 'goldenrod' effect. It's typically served over toast or biscuits.
🍽️ Nutrition at a glance
This dish is high in protein and fat from the eggs and sauce, with minimal carbohydrates unless served with bread. A single serving provides a good amount of choline, vitamin D, and B vitamins, and typically ranges from 250 to 350 calories.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 14 g |
| Carbs | 4 g |
| Fat | 16 g |
| Fiber | 0 g |
| Sugar | 2 g |
| Sodium | 380 mg |
| Vitamin A | 270 mcg |
| Vitamin D | 2.1 mcg |
| Vitamin B12 | 1.1 mcg |
| Riboflavin (B2) | 0.5 mg |
| Selenium | 30 mcg |
| Choline | 290 mg |
| Phosphorus | 200 mg |
| Iron | 2.0 mg |
Per 1 serving (240 g) · estimated, varies by recipe
💡 What's interesting
The dish gets its name from the visual similarity of the sieved egg yolks to the bright yellow flowers of the goldenrod plant. It was a popular way to use up surplus eggs in the late 19th and early 20th centuries, showcasing a thrifty yet elegant approach to simple ingredients.
