Creole Breakfast Ham and Eggs

1 cup soda cracker crumbs
2 tablespoons butter, melted
8 large hard-boiled eggs, sliced
1 cup chopped cured country ham (such as Smithfield)
Salt and freshly ground black pepper to taste
Red pepper fakes to taste
Ground sage to taste
2 cups Cream Sauce
1 cup Tomato Sauce
1 cup grated sharp cheddar cheese

1. Preheat the oven to 350 degrees. Butter a 1 1/2 quart casserole and set aside. In a small mixing bowl, combine the cracker crumbs and butte, toss well, and set aside.

2. Make alternate layers of eggs and ham in a prepared casserole, seasoning each layer with salt, black pepper, red pepper flakes, and sage.

3. In a medium-size mixing bowl, combine the two sauces, stir till well blended, and pour evenly over the top of the casserole. Sprinkle the cheese evenly over the top, spoon the buttered crumbs evenly over the cheese, and bake till bubbly and golden brown, about 20 minutes.

Weekend Egg and Feta Cheese Casserole

1 1/2 cups Cream Sauce
1 teaspoon Worcestershire sauce
1 1/2 cups dry bread crumbs
1/4 cup (1/2 stick) butter, melted
8 large hard-boiled eggs, sliced
2/3 cup crumbled feta cheese
Salt and black pepper to taste
Sweet paprika to taste

1. Preheat the oven to 350 degrees. Butter a 1 1/2 quart casserole and set aside.

2. In a medium-size saucepan, combine the cream sauce and Worcestershire, mix well, bring to simmer, and set aside.

3. In medium-size mixing bowl, toss the bread crumbs with the melted butter and set aside.

4. Spoon half the bread crumbs evenly over the bottom of the prepared casserole, arrange the egg slices over the bread crumbs, sprinkle the cheese over the eggs, and season with salt, pepper, and paprika. Spoon the hot cream sauce evenly over the top, spoon the remaining bread crumbs over the top, and bake till bubby and golden brown, about 20 minutes.

Makes 6 servings.