1. Hard Boil the eggs:

• Place the eggs in a pot and cover them in water. Bring to a boil, then reduce the heat to a simmer and cook for 8-10 minutes.
• Once cooked, transfer the eggs to an ice bath to cool. Peel and chop them into small pieces. 

2. Make the cream sauce:

• In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and stir constantly for 1-2 minutes to create a roux (it should be a smooth paste).
• Slowly pour in the milk while whisking continuously to prevent lumps. Cook until the sauce thickens (about 3-5 minutes).
• Season with salt, black pepper, and a pinch of paprika or cayenne pepper if you like a bit of spice.

3. Combine eggs and sauce:

• Add the chopped eggs to the sauce and stir gently until they are well coated and warmed through.

4. Toast the bread:

• While the sauce is heating, toast the slices of bread until golden brown.

5. Serve:

• Spoon the creamed eggs over the toast. Garnish with chopped parsley if desired.