5 hard boiled eggs
2 tablespoons butter
2 tablespoons flour
about 2 cups milk
garnish with chives or parsley
Make hard boiled eggs by putting the eggs in a saucepan with cold water to cover. Bring to a full, rolling boil, cover and reduce heat to low, and simmer for 15 minutes. Cool eggs by putting them in cold water. When eggs are cool, peel, cut them in half, and put the yolks in a sieve. Push the yolks through the sieve with a spoon, into a bowl. Coarsely chop the egg whites and set aside separately.
In a saucepan, melt 2 tablespoons butter over medium heat, then add 2 tablespoons flour and stir until evenly combined over medium heat. Simmer for a few minutes, but do not let the mixture brown, so lower heat accordingly. Gradually add milk, stirring constantly.
Salt and pepper to taste. As the mixture simmers, it will thicken, so stir as needed. The white sauce should have a gravy-like consistency, so add more milk if necessary. Add the egg whites and stir to combine. Taste and adjust seasoning.
Serve over toast with the egg yolks sprinkled generously on top. Garnish with chopped chives or parsley.