Creamed Eggs

3-4 eggs
3 T butter
3 T flour
1 1/2 cups milk
1/4 t salt
pepper to taste

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

In a heavy saucepan, melt butter over low heat. Blend flour into the melted butter. Add  salt. Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste. Slowly add milk, stirring constantly. Continue cooking slowly until smooth and thickened. Stir the pepper and chopped eggs into the sauce; stir until the eggs are heated. Serve over toast or biscuits.

For a thicker white sauce use 4 tablespoons of butter and 4 tablespoons of flour.