shade darker, which lends a deeper, nutty note to the sauce. You can also play with the bread: use English muffins, a hearty multigrain loaf, or even leftover brioche for a slightly sweet contrast.
For a make-ahead shortcut, hard-cook and chop the eggs the night before and refrigerate them; the next day, you only need to make the quick sauce and toast the bread. And if you’re cooking for a crowd, the sauce base doubles easily—just keep the ratio of equal parts butter and flour, and add milk gradually until
