6 eggs
1 stick butter
1 can evaporated milk
salt and pepper
regular milk
flour

Boil eggs and set aside. Melt butter in large saucepan; add flour, stirring constantly until a roux consistency. Add salt. Add canned milk, stirring constantly. Slowly add regular milk until you have a thick cream sauce. Peel and slice hard-boiled eggs. Add salt and pepper to taste. Serve over toast or biscuits.

Serves 5 to 6.