Southern Golden Fleece (Cream Cheese and Eggs) Recipe

Scrambled eggs are always good, but sometimes when I make them for the fourth time in less than a month, they begin to seem boring – so I was thrilled to find a hundred-year-old recipe with a “new” twist and an intriguing name to boot.  Southern Golden Fleece is made with cream cheese and eggs, and is silky and rich.

It surprised me that Southern Golden Fleece is made using just one dish, and cooked in the oven.  Apparently the recipe author did not want to end up with a stack of dirty dishes.

Here’s the original recipe:

Source: Larkin Housewives Cook Book (1915)

Here’s the recipe updated for modern cooks:

Southern Golden Fleece (Cream Cheese and Eggs)

  • Servings: 3-4
  • Difficulty: moderate
  • Print

8 ounces cream cheese

1 cup whipping cream

5 eggs

salt and cayenne (red) pepper

Preheat oven to 375° F. Put cream cheese and cream in a large casserole dish. (A 2-quart dish works well and leaves lots of space for stirring and beating).  Place in oven for about 5 minutes or until the cream cheese is soft; remove from oven and blend using a fork.  Break the eggs on top of the cheese mixture, and stir until combined. Sprinkle with salt and cayenne pepper. Put lid on dish and return to the oven. Bake until the egg whites begin to set (5-8 minutes); then beat for 2 minutes. Cover and return to oven and cook until the eggs are set (3-5 additional minutes). Remove from oven, and put in serving dish. Serve immediately.

34 thoughts on “Southern Golden Fleece (Cream Cheese and Eggs) Recipe

  1. Oh, sounds yummy! This would be the only thing I could eat that day…inevitably rich in calories, but will try when my son & family come to visit.

  2. I think if this recipe was started now it would involve the microwave . . . . It sounds great. I’m appalled by the cream cheese AND cream components as it makes it not only super high in calories, but super lactosey by virture of the cream. BUT it sounds so good I already printed it to make hahahaha.

    1. Now that you mention it, I think that you are absolutely right. A cook today trying to figure out an easy way to make a recipe using just one dish (and some stirring) would think about how to make it using a microwave.

  3. You are right about cooking eggs four times a month. I probably have you beat though as we have breakfast for dinner a lot. It’s my go-to meal when I tint feel like cooking. When I finally got H to switch to scrambled or poached instead of fried I was overjoyed! That’s a lot of eggs for two people but I may have to try it. I wonder if I could halve this?

    1. Sure, I think that you could halve the recipe. (It might require an assumption to divide 5 eggs by 2 – but I think that I’d just assume that my eggs were a little on the small side and use 3 eggs). Eggs are a good go-to meal. They are so nutritious.

    1. It’s fascinating to see some of the ingredient combinations in old recipes. And, the wonderful thing is that the combinations that seem a little unusual, often end up being very tasty.

    1. Hmm. . . now you have me thinking about what I’d serve if royalty came to my house (not that this is anything that I really need to worry about). 🙂

    1. Even though the recipe name suggests that Southern Golden Fleece should be very fluffy, my impression was that, rather than a fluffy texture, that it had a very smooth texture.

  4. But did you heat the crackers in the oven like the recipe told you to do? That’s the burning question here! Wouldn’t they burn up in the oven? 🤔

      1. I’m now curious about how one warms crackers in the oven, and will give it a whirl one of these days when I have the oven heated up for something else. I’ve never seen that instruction in a recipe anywhere!

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