Begin by hard boiling the eggs. Place 6 to 10 eggs in a pot, cover with water, and bring to a boil. Once boiling, cover the pot, remove from heat, and let sit for about 12 minutes. Transfer the eggs to an ice bath to cool for about 5 minutes, then peel and chop all but one yolk.

In a heavy-bottom saucepan, melt 4 tablespoons of butter over low heat. Stir continuously for about 2-3 minutes until fully melted and slightly nutty in aroma.

Add 4 tablespoons of all-purpose flour to the melted butter, whisking to form a smooth mixture. Stir for about 2 minutes until the flour is lightly bubbling and pale golden.

Gradually whisk in 2 cups of whole milk, stirring continuously to avoid lumps. Allow the mixture to thicken for about 5-7 minutes, until it coats the back of a spoon.

Gently fold in your chopped boiled eggs and season with salt and pepper. Let it simmer for an additional 2-3 minutes.

Crumble the reserved egg yolk into fine pieces over the creamy mixture, gently stirring to distribute it.

Toast your choice of bread, English muffins, or biscuits until golden brown. Spoon the creamy eggs mixture over the toasted base and serve immediately.