Egg Gravy (aka: Eggs a la Goldenrod)

This is Mike's specialty and the perfect breakfast for Easter morning when you have all those hard-boiled eggs you need to use up :-)! Mike and I took a cooking class for couples together before we graduated. It was once a week and each couple made a different recipe from whichever section we were on and then we all shared with each other and ate at the end of class...it was GREAT! One week we were surprised when one of the couples made his egg gravy almost exactly...it just had a much fancier name :-)! I eat mine on a plain ricecake so I took a picture of Ella's plate with the traditional torn up toast.

Ingredients:
- 1/2 c. flour
- 3 c. milk
- 1 T. butter
- 4 eggs, hard boiled and chopped (could add more if desired)
- salt and pepper to taste (about 1/2 t. each to start)
- toast, torn into pieces
- paprika

Directions:
- Mix together flour, milk and butter in saucepan over medium heat. Stir continuously until it thickens.
- Add chopped eggs, salt and pepper. Stir until heated through.
- Spoon over bread pieces and sprinkle with paprika