Eggs a la golden rod

14 hard boiled eggs
1 stick butter
3/4 cups flour
4-5 cups milk
Nutmeg, Salt, Pepper to taste
Loaf of bread

Melt butter in a large pan. When foaming subsides, add flour and stir to incorporate. Cook 2 min. Add 2 cups milk and stir vigorously until smooth and thick. Add remaining milk to thin to desired consistency. Boil for at least 5 minutes.

Peel and chop egg whites, reserving yolks in a small bowl. Season sauce with a pinch of nutmeg, salt and pepper to taste. Add egg whites off heat. Serve over buttered toast, topped with grated egg yolk and lots of pepper.