Directions gleaned from: Better Homes and Gardens New Cook Book ©1981, page 710 (white sauce)
https://www.bettycrocker.com/recipes/eggs-a-la-goldenrod/0338c7c9-7c25-4857-b9d9-e461c2a08950
https://www.marthastewart.com/1514636/eggs-goldenrod
2 tablespoons butter
1 tablespoon flour
salt
pepper
1 cup milk
3 or 4 hard boiled eggs
buttered toast
Make a basic thin white sauce by melting the butter in a sauce pan and slowly stirring in the flour, salt, and pepper. When the mixture has browned slightly, add the milk. Stir until thickened.
Smash the hard boiled egg yolks and cut the whites into pieces. Stir the egg whites into the sauce.
Pour the sauce over the toast, and sprinkle with the yolks.
