Nuns' Toast

Hard-boil and peel the eggs up to 3 days ahead; store whole in an airtight container in the refrigerator. The onion can be chopped up to 1 day ahead. However, the sauce is best made fresh, as reheating may cause the eggs to toughen and the sauce to separate.

Store leftover egg mixture (without the toast) in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat, stirring frequently and adding a splash of milk if needed to restore consistency. Serve over freshly made toast.