In 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
Meanwhile, into 2-quart nonstick saucepan, pour milk; place over medium-high heat. Stir in flour with wire whisk until well blended. Add salt and pepper. Cook, stirring constantly, until bubbly and thickened. Remove from heat. Toast English muffin halves.
Drain water from eggs; peel and thinly slice eggs. Place toasted muffin halves, cut side up, on individual plates. Arrange sliced eggs evenly over muffins, using 1 1/2 eggs per serving. Spoon sauce evenly over eggs.