Cheesy Egg Benedict Casserole

4 whole English muffins, split in half and lightly toasted

8 poached eggs, poach to just barely desired doneness

8 muffin sized pieces of ham

2 cups cheese sauce:

4 tablespoons butter

4 tablespoons flour

1½ cup milk

½ cup cream

1 teaspoon salt

½ teaspoon pepper

½ cup Parmesan cheese

1 ½ cup cheddar, Swiss or combination of both

Tablespoon parsley and green onion tops

Butter a large casserole dish and toast muffins and place in dish. Make cheese sauce by melting butter, stirring in flour until well mixed and add milk, cream, salt and pepper and stir until thickened. Add cheeses to sauce. Poach eggs your preferred method until almost your preferred doneness. Place ham on muffins and top with eggs. Spread sauce over all and top with parsley and onion. Broil for a couple of minutes to reheat everything and serve.

Mediterranean Potato Salad

4 medium potatoes, any kind, peeled or unpeeled, boiled whole and then diced

4 boiled eggs, boiled and finely chopped

4 tablespoons olive oil mayonnaise

1 tablespoon olive oil

1 tablespoons balsamic vinegar

2 tablespoons capers

2 tablespoons Kalmata Olives, quartered

2 tablespoons Green Olives, quartered

4 whole green onions, minced

1/2 teaspoon fresh rosemary or thyme, whichever you prefer

1 tablespoon hot sauce, any kind you prefer

1 pepper, any kind you prefer, hot or regular, minced

2 teaspoons salt

2 teaspoons fresh ground pepper

1 teaspoon hot smoked paprika

Start eggs and potatoes and mix the rest of the ingredients and let set while cooking and chopping up the eggs and potatoes. Taste the sauce after it sets for about 10 minutes and add more of any of the ingredients you want to taste more. Remove hot eggs and potatoes and chop them and place in bowl. Add sauce and taste. Add more of any ingredient and adjust seasonings and serve warm or cold.