4 medium eggs; hard boiled
3 tbsp butter
1 tsp onion; minced
2 tbsp flour
1 cup milk
1/8 tsp Worcestershire sauce
1/4 tsp salt
pepper; to taste
smoked paprika; to taste
4 slices bread; toasted

1. Hard boil eggs, about 10 minutes in boiling water. Remove eggs from the boiling water and immediately place in an ice bath. When cooled, peel eggs, cut the in half and separate the whites and the yolks. Dice egg whites into 1/2 inch pieces. In a separate bowl, crumble egg yolks.

2. In a medium saucepan, melt butter and saute onions. Whisk in flour until smooth.

3. Gradually whisk in milk. Bring to a boil: cook and stir until thickened, 1 to 2 minutes.

4. Add Worcestershire sauce and salt and pepper to taste.

5. Add egg whites to the cream sauce and stir to warm through.

6. Place toast on plate. Spoon on cream sauce mixture over toast and sprinkle on the crumbled egg yolk.

Dust paprika over the top and serve.