Goldenrod Eggs on Toast
INGREDIENTS:
6 hard-boiled eggs (set aside)
Melt 3 tablespoons butter. Add 3 tablespoons flour, blended over low heat 2 or 3 minutes, stirring constantly. Stir in slowly 1 3/4 cup of milk. Blend with a wire whisk to dissolve any lumps. Cook and stir until thick and smooth. Salt to taste.
Toast 4 slices of bread.
Chop up the white of the boiled egg into the cream sauce and pour over toast. Grate egg yolks on top of the sauce. Sprinkle with a tiny bit of paprika.