4 eggs
2 tablespoons butter
1 tablespoon cornstarch
1 cup milk
Salt and pepper to taste
6 slices toasted white bread

Boil eggs and chop; set aside, reserving about 1 egg.
Melt butter in a saucepan. Blend cornstarch into milk. Slowly add mixture to butter, stirring constantly. Cook until thickened. Add 3 chopped eggs and salt and pepper; stir until heated through. Remove from heat.
Cut 3 slices of toast in half crossways to make triangles. Place 1 slice of toast and 2 halves on either side on each plate. Spoon creamed eggs over toast. Top with remaining chopped egg. Serves 3.
Note: For a quick and easy lunch, Mary suggests replacing chopped egg with canned tuna.