Melt the butter in a heavy-bottomed saucepan. Stir in the flour
and cook, stirring constantly, until the paste cooks and
bubbles a bit, but donít let it brown ó about 2 minutes. Add the
hot milk, continuing to stir as the sauce thickens. Bring it to a
boil. Add salt and pepper to taste, lower the heat, and cook,
stirring for 2 to 3 minutes more. Add cheddar cheese.
Remove from the heat. To cool this sauce for later use, cover
it with wax paper or pour a film of milk over it to prevent a skin
Chop white into small pieces and place into white sauce.
Chop the yolks into sprinkles. Spoon white sauce with egg
whites over toast. Sprinkle yolks on top.