One of my father's favorite Brunch/Breakfast recipes. I remember waking up at our river house to the smell of bacon, coffee, toast and the best: Eggs Gayle.
8 hardboiled eggs
2 T. butter
2 T. flour
1 1/2 c. milk
1/2 c. chicken broth
1/2/ tsp. each: dried thyme, salt and pepper
Melt butter. Add flour and whisk until blended over low heat, about 2 minutes. Slowly add milk and broth, stirring until thick. Add spices. Separate yolks from the egg whites and grate the yolks finely in a bowl. Roughly chop the egg whites and add the chopped white into the white cream sauce. Keep warm. Serve the egg sauce over toast or waffles. Spoon grated egg yolks over sauce. Serves 4.