A true depression-era classic people forget about. Simple, comforting, and surprisingly satisfying

Because this recipe is built on a classic white sauce, it’s very forgiving and easy to adapt. For extra richness, you can substitute part of the milk with half-and-half or a splash of cream, which will give the sauce a silkier texture. If you prefer a bit of tang and complexity, whisk in a teaspoon of Dijon mustard or a few dashes of hot sauce before adding the chopped eggs. To introduce subtle flavor without adding new ingredients, toast the flour and butter roux just a shade darker, which lends a deeper, nutty note to the sauce. You can also play with the bread: use English muffins, a hearty multigrain loaf, or even leftover brioche for a slightly sweet contrast. For a make-ahead shortcut, hard-cook and chop the eggs the night before and refrigerate them; the next day, you only need to make the quick sauce and toast the bread. And if you’re cooking for a crowd, the sauce base doubles easily—just keep the ratio of equal parts butter and flour, and add milk gradually until you reach your desired thickness.