Preheat oven to 375 f and lay bacon out on rimmed baking sheet

Bring water to a boil in a medium saucepan (enough to cover 6 eggs). Once boiling, carefully lower eggs into water and let boil 6 minutes. After 6 minutes, turn off heat and let sit in pot an additional 5 minutes. After 5 minutes remove eggs and place them in a bowl of ice water. Leave until cool enough to peel.

Once oven is preheated place sheet of bacon in oven and cook to your preference (check at 15 minutes). Once done remove to a plate lined with paper towels.

While bacon is cooking, in same pan you used for the eggs, melt 6 TBSP of butter over medium high heat. When butter is melted and bubbling add your flour, reduce heat to medium and stir constantly for 2 minutes (you don't want the flour to brown, but you want to cook the "flour taste" out of it). This is a roux.

After 2 minutes add your milk all at once, whisking well and making sure to incorporate all of the roux into the milk. Continue whisking/stirring, making sure to get into the corners and across the bottom of your saucepan often for 7-8 minutes, or until sauce is thick.

Season to taste with Kosher salt and cracked pepper. If using Kosher salt 1 to 1 1/2 tsp salt is good. If you're using table salt start with 1/2 tsp and adjust from there.

Peel and chop your hard boiled eggs (reserve 1 egg yolk for garnishing). Add chopped eggs to your sauce. Taste and adjust seasonings. Remove from heat and cover to keep warm.

Toast your bread.

For each serving lay two pieces of toast on a plate, overlapping slightly, top with creamed eggs and sprinkle with a little crumbled egg yolk. Lay two slices of bacon over the top.

Enjoy!