One of my “comfort foods” is creamed eggs on toast. This dish was very important in my childhood, and I still love it. I made it today 
It is a family tradition to make this dish for brunch following an easter egg hunt. It’s an excellent way to use up all the hard boiled easter eggs that would otherwise sit in the fridge and rot. Essentially it is a milk gravy with chopped hard boiled eggs in it, served over toast. NOT BISCUITS -Toast. Biscuits are too fluffy -you need the crunchy, chewy texture of the toast. Any kind of toast will do -regular sandwich bread, sourdough, rye, pumpernickle, just as long as it is a sliced loaf, and toasted.
Here’s the recipe:
You need:
2-3 eggs per person
2 slices of toasted bread per person
2Tbs butter per person
2Tbs flour per person
milk
salt and pepper
First, boil your eggs. I use 2-3 eggs per person, but it does not matter. The more eggs, the better, though. To boil eggs, place them gently in a pot. Cover them with water. Put pot on the stove on “high”. When it is boiling rapidly, set a timer for 13 minutes. After 13 minutes, take the pot off the stove and put it under the tap. Let cold water run into the pot and overflow until the water is no longer hot. Let the eggs sit in the water until cool enough to peel.
While your eggs are boiling, make the gravy. Melt 2Tbs butter per person in a skillet. Add an equal amount of white flour and stir with a whisk. Pour in some milk and stir until smooth. Adjust stove temp to “medium”. When the gravy becomes thick, thin it out with a little more milk. You will do this several times. Maybe 1/3-1/2 cup at a time, until it stops thickening and is the right consistency. Salt and pepper to taste.
When the gravy is done, chop the eggs up and put into the gravy. Stir and pour over toast. For children, break the toast into bite-size pieces first. I still eat it this way sometimes 
Serve with orange juice or grapefruit juice.
