Make-Ahead Eggs Benedict

• 4 English muffins, split and toasted
• 16 thin slices Canadian style bacon
• 8 eggs
• 1/4 c. margarine or butter
• 1/4 c. all-purpose flour
• 1 tsp. paprika
• 1/8 tsp. ground nutmeg
• 2 c. milk
• 2 c. shredded Swiss cheese
• 1/2 c. dry white wine
• 1/2 c. crushed cornflakes (about 1 c. before crushing)
• 1 Tbsp. margarine or butter, melted

1. In a 13 x 9 x 2-inch baking dish, arrange muffins, cut side up.
2. Place 2 bacon slices on each muffin half.
3. Half fill 10-inch skillet with water; bring just to boiling.
4. Break one egg into a dish and carefully slide egg into water.
5. Simmer, uncovered, 3 minutes or until just set.
6. Remove eggs with a slotted spoon. Repeat until all eggs are done, placing one egg atop each muffin stack.

muffins, thin, eggs, margarine, allpurpose, paprika, ground nutmeg, milk, swiss cheese, white wine, cornflakes, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=797540 (may not work)