Eggs Goldenrod

1/4 c butter
1/4 c flour
1/2 t salt
1/4 t pepper
2 c milk
8 hard-boiled eggs
4 slices bread, toasted

In medium saucepan, melt butter. Stir in flour, salt and pepper. Cook, stirring constantly, over medium-high heat until mixture is smooth and bubbly. Stir in milk. Cook, stirring constantly, until mixture boils and thickens. Remove from heat. Separate yolks and whites. Chop whites and stir into white sauce. Heat to serving temperature. Grate or crumble yolks. Arrange toast slices on plates. Spoon 3/4 c sauce over each slice toast. Sprinkle each with 1/4 c yolks. Serve immediately. Serves 4.