Creamed Eggs

4

10 to 12 Hard Boiled Eggs Peeled and Chopped 1 Pint Heavy Whipping Cream 1½ Cups Whole Milk 2 Pkgs. Bearnaise Sauce Mix (0.9 oz) 2 Tablespoons Butter 2 Tablespoons Flour 1-2 Tablespoon(s) Tarragon to taste Salt and Pepper to taste Toasted bread Pansy or other edible flower as garnish

Melt butter in a pot, then added flour to make a roux. Cook until very thick. Add cream a little at a time, and stirring until thick. Add the béarnaise sauce mix packages and the tarragon. Add the milk a little at a time. Add the chopped eggs. Cook until you have a smooth and creamy consistency. Add salt and pepper to taste. Serve over toast. Garnish with a pansy.