Golden Rod Eggs

With Easter coming up you'll probably have a lot of hard boiled eggs hanging around your kitchen just waiting to be turned into something yummy. I have the perfect recipe for it! It's actually probably one of my all time favorite breakfasts since the time I was a kid. It's perfectly fine to eat at whatever time of the day though, the other night I made it for a bed time snack. :)

This isn't an exact recipe you just kinda go by the feel.
The following serves 2-3 people:

Ingredients
2-3 cups of homemade roux (butter, flour, and milk mixture)
3 or 4 boiled eggs with the whites and yolks separated
6 pieces of toast
salt and pepper

After boiling the eggs, separate the whites of the egg from the yolks. It's easiest to do this when they are cold. Then dice up the whites and set aside. Put your egg yolks in a bowl and crumble them up with a fork and set aside.
Then you make the roux (sounds like rue). This is how you do that: It's easiest to do on the stove top. You first melt a few tablespoons of butter in a small saucepan. When it's melted, pull it off of the stove and whisk in flour until it turns into a ball or is crumbly. Then add about a cup or two of milk and whisk it over medium high until the sauce is thick or bubbly. Turn down the heat to low and add the cut up whites of the egg. Then add salt and pepper to your liking (I like a lot of salt in this particular dish).
Now is a good time to get your toast going so it can still be hot when you eat it.
Then you just take your toast and break it or cut it up. Then you pour your sauce mixture over the top. Add salt if you think it needs more. Then sprinkle the egg yolks on the top.
Whala! You have the yummiest breakfast out there! If you're not into getting your toast soggy, I guess you could keep the cream sauce in a bowl and dip your toast in it.