In a skillet over medium-low heat, melt butter until bubbly.

Whisk in the flour and cook for about a minute to form a roux—this cooks off the raw flour taste.

Slowly whisk in the milk, making sure there are no lumps. Simmer, whisking regularly, until it thickens to a gravy-like consistency.

Season with salt and black pepper.

Peel and chop the hard-boiled eggs. You can use an egg slicer for thin slices, or a knife if you prefer a chunkier texture. (Reserve a couple yolks for garnish, optional.)

Stir the chopped eggs into the thickened sauce. I like to break up the sliced eggs fairly well with the whisk.

Toast your bread—white bread, sourdough, or English muffins all work well.

Spoon the creamy eggs over toast and enjoy warm, ideally with a glass of orange juice on the side.