Hard-cook the eggs: Place the eggs in a small saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover, turn off the heat, and let sit for 10–12 minutes. Transfer the eggs to a bowl of ice water and cool completely.
Peel and chop the eggs: Once cool, peel the eggs and pat them dry. Roughly chop them into small pieces—about 1/4-inch chunks—so they’ll distribute nicely through the cream sauce. Set aside.
Make a simple roux: In a medium saucepan over medium heat, melt the butter. When it’s fully melted and just beginning to foam, sprinkle in the flour. Whisk constantly for 1–2 minutes, until the mixture is smooth and smells slightly nutty but has not browned deeply. This cooks out the raw flour taste.
Add the milk and thicken the sauce: Slowly pour in the milk while whisking continuously to avoid lumps. Continue to cook, whisking often, until the mixture comes to a gentle simmer and thickens to a creamy, sauce-like consistency that coats the back of a spoon, 4–6 minutes. If it becomes too thick, whisk in a splash more milk.
Season and add the eggs: Season the sauce with salt and pepper to taste. Gently stir in the chopped eggs, folding them through the sauce so they’re evenly distributed. Reduce the heat to low and warm the mixture for 1–2 minutes, stirring occasionally, just until the eggs are heated through. Avoid boiling, which can make the sauce grainy.
Toast the bread: While the eggs are warming in the sauce, toast the bread slices until crisp and golden. You want enough structure in the toast to stand up to the creamy topping.
Assemble and serve: Place the toast on plates and spoon the creamed eggs generously over the top, letting some sauce spill over the sides. Finish with an extra grind of black pepper if you like, and serve immediately while hot.
Variations & Tips
Because this recipe is built on a classic white sauce, it’s very forgiving and easy to adapt. For extra richness, you can substitute part of the milk with half-and-half or a splash of cream, which will give the sauce a silkier texture. If you prefer a bit of tang and complexity, whisk in a teaspoon of Dijon mustard or a few dashes of hot sauce before adding the chopped eggs. To introduce subtle flavor without adding new ingredients, toast the flour and butter roux just a shade darker, which lends a deeper, nutty note to the sauce. You can also play with the bread: use English muffins, a hearty multigrain loaf, or even leftover brioche for a slightly sweet contrast. For a make-ahead shortcut, hard-cook and chop the eggs the night before and refrigerate them; the next day, you only need to make the quick sauce and toast the bread. And if you’re cooking for a crowd, the sauce base doubles easily—just keep the ratio of equal parts butter and flour, and add milk gradually until you reach your desired thickness.
