Peel eggs. Dice egg whites and grate egg yolks; set aside. Melt butter in a saucepan. Blend in flour, salt and pepper; add milk. Cook on low heat, stirring constantly, until mixture thickens. Add diced egg whites to white sauce. Serve on toast with grated egg yolks, sprinkled on top. Makes 6-8 servings.
In skillet, melt butter; add ham and green pepper and saute' 10 minutes. Blend in flour, salt and pepper. Gradually add milk. Cook over medium heat, stirring constantly until thickened. Cook 2 more minutes. Stir in sour cream, horseradish and Worcestershire sauce. Add eggs and pimento and heat to serving temperature. Do not boil. Serve on buttered toast. Yield: 6-8 servings.