The Hilton in Tel Aviv serves a wonderful casserole in their breakfast smorgasboard. It consists of a layer of what appears to be hard-boiled eggs that covers a warm interior of tomatoes, onions, and peppers, stewed in cumin and black pepper.
They also served an eggs florentine that was different from what I was used to. It consisted of, once again, hard-boiled eggs in a creamy bechamel-type sauce with thyme -- no olive oil. It's not bad, but I think I prefer it over easy with copious fresh thyme and olive oil.
I'm looking forward to experimenting with the casserole concept. I'm a huge fan of cumin.