Hey, every birdy. Today we are going to be talking about one of my all-time favorite Easter meals. Simply because it is a family favorite and I honestly have no idea how many people my age know about it.

As usual, before we talk about the recipe in question we have to address the character. Mauviki (Maw-vee-ka) is the pyro archon from Natlan. She has a motorcycle that she rides around in and she is the best pyro character in the game. She says that her favorite food is comforting and different.

The recipe in question is called Golden Rod Toast. In a way, it is similar to biscuits and gravy. The recipe that I learned from my mom, she learned from her dad. It is such a simple recipe and so comforting. But it is very rich in flavor.

It is an egg gravy served on toasted bread. With the yolks sprinkled on top. If you wanted to you could put Parmesan cheese and pepper on top.

I say that it is an after-Easter dinner because my mom would almost always make this meal. At some point after Easter. We would decorate hard-boiled eggs the night before Easter. And the Easter bunny would scatter them around the house, and sometimes if it was warm enough, outside. With there being six kids in the house my parents thought it would be a waste to throw away those eggs. I mean did we eat every single one of them, no. Because there was always that one egg that we didn’t find or they forgot about. And we would end up finding it a few months later. It became a joke.

With all the decorated eggs. My mom would wash them before peeling them and then wash them again just to make sure they had no shell.


I was usually in charge of getting the bread toasted and buttered. That may seem like a simple task but when you are working with a four-pronged toaster and you need to have at least two pieces of toast for eight people it gets hard. And I am very particular when I put butter on my bread. The butter has to be spread out so every inch of the bread has some butter on it. Just know that if at any point in these posts I say “butter” it does not mean that you HAVE  to use butter. You can use anything that would represent butter. And for the most part, we use margarine.

This was one of those recipes that I really wanted my mom to show me how to make because I knew that not a lot of people would know how to make it.

For this recipe, you are going to need:
Hard-Boiled Eggs, Separated
Buttered toasted
Flour
Milk
Bacon (opional)

Your Gonna want to separate your eggs from whites and yolks. This is the part that I always thought was funny. Because the whites would always be slightly colored because of the food dye. So it was never truly white when I was younger.

Do not throw away your egg yolks. You will use them later. Place them in a small bowl off to the side. And slightly crumble them up. Not to the consistency of egg salad but more like small bread crumbs. 

If you are going to add bacon you want to do this first. Cook up your bacon and chop or cut it into small pieces. The bacon fat helps with your gravy. But if you see that you have a bit more bacon fat than you can drain it just a little bit.

Add enough flour to cover your bacon.

Slowly add in your milk. Remember to stir constantly. This is where you are going to add your egg whites or your colored egg whites.


Add more flour if it becomes too thin.

And add more milk if it becomes too thick.

To serve: break up the butter toast, just like you would for biscuits and gravy. Add your egg white gravy over it and then add your crumbled up egg yolks on top. You can add salt, pepper, paprika, and/or parmesan cheese to the top. And enjoy.

This is one of those recipes that I had to ask the experts about (my parents) because it is such a simple recipe that I needed clarification on if it was as simple as I remembered it. And sure enough, it was.

Homemade gravy is not something one should be afraid of. It’s just like a pie crust in a way. Once you understand the basics of it, and what it needs to survive. It is one of the easiest things to do. Does that mean that even a perfected chef or baker succeeds every time they make it?: No. Sometimes there are things that we cannot help or understand.

I hope that you like this recipe. Feel free to check out this and other recipes like it. Thank you in advance. See you in the next recipe