I learned about this one from my mom, she sometimes made eggs this way when I was a kid.
When trying to recreate it, I started with a basic recipe and adapted it to get close to the way I remember my mom making it.
Its makes a great brunch.
Step 1: Cream sauce
The basic ratio is 2 tablespoons of margarine, 2 tablespoons of flour, and one cup of milk. You can make any amount you want as long as you keep this ratio the same. For this batch I am using 8 tablespoons of margarine, 8 tablespoons of flour and 4 cups of milk.
Start by melting the margarine in your pot. After its all melted add the flour and mix it in. Let this cook on low heat for a few minutes but don't let it brown. Cooking it a little prevents the flour from having a raw flavor, at least that's what the experts say.
I use a whisk to mix it because it works better when mixing the milk and flour.