Perhaps creamed eggs on toast brings back childhood memories of family breakfasts after Easter egg hunts, or memories of an elegant brunch you once had with friends. The dish is basically a béchamel sauce -- which is a white sauce you make you make by adding milk to a butter-flour roux -- with chopped, hard-boiled eggs. The key to a “really good” dish is creating a smooth, creamy sauce, which takes some patience because you have to whisk it constantly while you’re cooking.
Hard boil the eggs. A good hard-boiling method is to place the eggs in a pot and cover them with cold water. Put the pot on the stove and bring the water and eggs to a boil. When the water boils, reduce the heat to medium-high and simmer for 10 minutes. Plunge the eggs into ice water or drain the hot water from the pan and add ice water. Let the eggs sit in the cold water while you prepare the sauce.
Melt butter over medium heat in a skillet. When the butter is melted, whisk in an equal amount of flour, and stir for a few minutes to cook out the floury taste and add color to the mixture. Lower the heat and continue whisking as you pour milk or cream into the flour and butter mixture. Keep adding the milk or cream until the sauce is the desired consistency -- a slightly thick gravy. Season to taste with salt and freshly ground black pepper. Put the sauce on very low heat and stir it occasionally while you peel the eggs.
Peel the eggs by rapping them gently on the top and bottom and the sides on a hard surface, then roll the eggs between your hands. The shell should slip off easily. Coarsely chop the eggs and add them to the cream sauce.
Toast one slice of bread for each serving. Ladled the creamed eggs over the toast and serve.