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.