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Dip firm slices of unpeeled tomatoes in flour that has been seasoned with salt, sugar and pepper. Brown teh tomatoes quickly in a hot frying pan with a little vegetable oil. Remove the tomaotes and lay the slices on pieces of toast on a hot platter. Melt butter and add the flour. Cook until the mixture begins to bubble, then gradually add the cold milk. Season with 1 tsp of salt and 1/4 tsp pepper. Pour this sauce over and around the toast slices, and arrange slices of hot, hard cooked eggs between and around the tomatoes in the sauce.
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