Eggs A La Golden Rod

1 cube butter
1/2 cup flour
4 cups milk

Melt butter in heavy pan over medium heat. Stir in flour slowly until it becomes pasty. Add milk with wire whisk. Stir constantly 5-10 minutes. Remove from heat after it becomes thick. Add 1 teaspoon salt and a dash of pepper.

Boil 6-8 eggs. Add cut up egg whites to cream mixture. Server over toast. Top with crumbled yolks.