- 4 eggs
- 4 thick pieces of french or italian bread, toasted
- butter
- 1/2 cup flour
- 2 1/2 cups milk, heated
- garlic salt
- salt
- pepper
- paprika
- cayenne
- 1 tsp worchestershire sauce
- Melt 1/4 cup of butter in a small saucepan, not letting it brown. Add the flour and stir until it bubbles. Add all the milk at once and beat with a whisk. Cook on low stirring for 10 minutes.
- Poach eggs lightly in vinegared water.
- Season the sauce to taste with salt, pepper, paprika, cayenne. Add the worchestershire sauce.
- Butter the toast and sprinkle with garlic salt.
- Serve the eggs on the toast topped with the sauce.