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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 6
4 hard cooked eggs
3 tablespoons butter
3 tablespoons flour
2 cups milk
¼ teaspoon dry mustard
½ teaspoon salt
pepper to taste
6 slices bread, toasted
Chop eggs, reserving 2 yolks for garnish. In saucepan, melt butter over low heat. Blend in flour and seasonings. Add milk, stirring constantly. Remove from heat when sauce thickens and bubbles. Add chopped eggs. Heat, serve on toast. Crumble egg yolks and sprinkle over each serving.