Creamed Eggs On Toast (4 servings) 2 cup white sauce (see below) 6 hard-boiled eggs salt - to taste toast Hard-boil the eggs. Prepare white sauce (see below). Salt to taste. Chop or slice boiled eggs into white sauce while heating. Mix well and pour over toast. Serve while hot. Approx. 4 servings. WHITE SAUCE (Sauce Blanche): 3 Tablespoons butter 3 Tablespoons flour 2 cups milk Salt and pepper to taste Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly. Cook, stirring, about 5 minutes until thickened and smooth. Season to taste with salt and pepper. Makes 2 cups. This recipe is for a buttery white sauce with chopped hard-boiled eggs over toast or English muffins. I think it's best with sour dough toast. Mr Breakfast would like to thank roadking for this recipe. Recipe number 1043. Submitted 7/19/2003.