4 slices bacon
6 hard boiled eggs, peeled and sliced
1 medium onion, chopped
1-1/2 cups sharp cheddar cheese
3 tablespoons all-purpose flour
1-1/2 cups milk
4 slices toast
Cook bacon until crisp; drain on paper towels; crumble and set aside.
Meanwhile, prepare hard boiled eggs. (This can be done the night before and refrigerated.)
Drain all but 1 to 2 tablespoons drippings from skillet. Saut onion in remaining drippings.
Combine cheese with the flour and add to onion in skillet. Add milk and stir over medium heat until mixture thickens.
Fold in eggs and crumbled bacon. Serve over toast.
Serves 4.