6 to 8 hard-boiled eggs, depending on how many people are eating
2 tbsp. butter
1/4 c. all-purpose flour
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk

Melt butter in saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. (You may want to double if you use more eggs.) Add diced egg whites.

Make toast and put about 1/4 cup of creamed eggs per slice. Top it with the crumbled yolks.