This is a very easy recipe to prepare and everyone in my family loves it. You can easily vary the the recipe by adding just about any breakfast meat you have on hand (crumbled bacon, sausage or ham). My family often uses leftover chopped broiled chicken and chicken broth instead of milk to prepare this dish. If there any men, or growing boys, at the table you will need to make a double recipe. Any leftover sauce keeps well in a sealed container up to three days in your refrigerator.

3	Tbsp	butter or margarine
3	Tbsp	all-purpose flour
1-1/4	C	scalded milk
		freshly ground pepper, to tast
6	Lg	eggs, hard boiled
6	slices	fresh toast, buttered

• Melt butter (or margarine) in a heavy bottom pan.
• Add the flour and cook on medium stirring constantly until the mixture is bubbling but not browned
• Add salt and pepper and scalded milk and continue stirring until as thick as you want it.
• Chop the whites of the hard boiled eggs and add to the white sauce.
• Spoon the white sauce over the freshly made buttered toast.
• Crumble one egg yolks over the top of each serving. Best served while very hot.
• Makes 6 one slice servings or 3 two slice servings.
• The white sauce can be made with 1-1/4 C of chicken broth if you prefer a more flavorful sauce. To dress up the look of this dish, you can also sprinkle a little paprika over the top just before serving.