Eggs à la Goldenrod

Peel eggs; separate whites from yolks. Chop whites into bite-sized pieces. In small bowl, mash yolks with fork or press through fine strainer. Set aside.

In 1-quart heavy saucepan, melt butter over low heat. With whisk, beat in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly.

Remove sauce from heat. Stir in milk.

Return sauce to heat; heat to boiling, stirring constantly. Boil 1 minute or until sauce thickens slightly.

Remove from heat. Fold chopped egg whites into white sauce.

To serve, arrange buttered toast pieces on 4 serving plates.

Pour creamed eggs over buttered toast pieces; sprinkle with yolks.