Creamed Eggs on Toast

I made this ages ago and plan on making it again for breakfast tomorrow. I love a cooked breakfast especially anything involving eggs. Before I made this I had made myself some boiled eggs for breakfast one morning. While I was boiling eggs I decided to do some extra so that I could made egg sandwiches for lunches. I didn't end up getting around to making the sandwiches so I decided that I would use up the hard boiled eggs some way for breakfast. This is a really simple but very tasty dish. I think when I make it again I might pep it up a bit with a little bit of cayenne pepper or perhaps some curry powder instead of the mustard. 

Creamed Eggs

3 hard boiled eggs, roughly chopped
1 green onion, very finely sliced (I cut into quarters and then sliced it)
2 tbsp butter
2 tbsp flour
1 c milk ( or as much as necessary)
1 tbsp mustard (or to taste)
salt & pepper, to taste
1 tbsp chopped parsley

Melt butter in small sauce pan over a medium heat. Add green onion and cook for a minute. Add flour and cook stirring for a further minute. Add milk slowly while stirring. Cook until it boils and thickens. If it is too thick add a bit more milk. Stir through mustard and salt & pepper. Remove from the heat and gently fold in chopped eggs and allow to warm through. Serve with toast and chopped parsley.