GOLDENROD EGGS

Steps:

• Separate the whites and yolks of cooked eggs, dice the whites, set aside yolks.
• Place butter in saucepan, and melt over medium heat.
• Stir in flour, stirring constantly, until butter and flour are well blended; then cook over low heat stirring at least 2 minutes more.
• Slowly add milk, stirring constantly and cook for 5 minutes.
• Stirring until sauce has thickened, add salt and pepper to taste.
• Add the diced egg white to the sauce.
• Place toasted english muffin halves on serving plates, spoon sauce over muffins.
• Using a fine grater, grate egg yolks over each portion.
• Serve hot.