Cut four or five hard boiled eggs into thin slices; put a piece of
butter half the size of an egg in a saucepan, and when it begins to
bubble add a teaspoonful of grated onion; let it cook a little without
taking color, then stir in a teaspoonful of flour and a cupful of milk
and stir until smooth; add pepper and salt to taste, then put in the
slices of egg and let them get hot. Have ready some neatly trimmed
slices of buttered toast, pour the mixture over them and serve at once.