This is a great way to use-up the boiled, decorated eggs and make them into a delicious breakfast Easter morning.
5-7 hard boiled eggs, cut up into small pieces
3 Tbs Butter 3 Tbs Flour 2 Cups Milk Salt and Pepper generous to-taste
Melt butter; add flour, blend well. Cook over low heat until bubbly. Add milk all at once; cook, stirring constantly until thickened throughout. Add cut-up eggs and salt and pepper then heat through. Serve hot over buttered toast.