Basic White Sauce:
3 tbls margarine
3 tbls flour
Salt
Pepper
1 cup milk
6-8 hard boiled eggs, chopped
Toast
Make 2 cups of basic white sauce. Melt margarine in saucepan. Add flour, salt, and pepper; then quickly pour in milk, stirring constantly, until thickened. Add eggs. Serve over toast.
For Eggs A La Goldenrod: put the cooked yellow part of eggs through a fine sieve. Sprinkle over sauce that is over the toast.
