Day After Easter Tradition

So what do you do with all those hard boiled eggs the day after Easter? Make creamed eggs over toast for breakfast of course! My grandmother Folzenlogen called them Goldenrod Eggs and I have found memories of eating them as a kid. This year Mom and I made them for my kids and they were a big hit. And given the mess on Charlotte's face, I'd say she REALLY liked them.

Recipe:
6 tablespoons margarine or butter
6 tablespoons flour
Make a roux in a medium sauce pan. Add enough milk to make a creamy béchamel sauce (probably around two to two and a half cups of milk). Add six hard boiled eggs, chopped. Salt and pepper to taste. Serve over toast.