and thickens to a creamy, sauce-like consistency that coats the back of a spoon, 4–6 minutes. If it becomes too thick, whisk in a splash more milk.
Season and add the eggs: Season the sauce with salt and pepper to taste. Gently stir in the chopped eggs, folding them through the sauce so they’re evenly distributed. Reduce the heat to low and warm the mixture for 1–2 minutes, stirring occasionally, just until the eggs are heated through. Avoid boiling, which can make the sauce grainy.
Toast the bread: While the eggs are warming in the sauce, toast the bread slices until crisp and golden. You want enough structure in the toast to stand up to the creamy topping.
Assemble and serve: Place the toast on plates and spoon the creamed eggs generously over the top, letting some sauce spill
