4 English muffins, split and toasted
16 thin slices Canadian bacon
8 eggs
1/4 c. butter
1/4 c. all-purpose flour
1 tsp. paprika
1/8 tsp. nutmeg
2 c. milk
2 c. shredded Swiss cheese
1/2 c. dry white wine
1/2 c. crushed corn flakes (before crushing)
1 tbsp. melted butter

Arrange muffins cut side up in 9x13 baking dish. Place 2 bacon slices on each muffin half. Half fill 10 inch skillet with water. Bring just to boiling, break ONE egg into a dish and carefully slide egg into water. Repeat with 3 more eggs. Simmer uncovered 3 minutes or until just set. Simmer. Remove eggs with slotted spoon. Repeat with remaining eggs. Place 1 egg on top of each muffin stack. Set aside.

Sauce: In medium saucepan, melt 1/4 cup butter. Stir in flour, paprika, nutmeg and 1/8 tsp. pepper. Add milk, cook and stir until thick and bubbly. Stir in cheese until melted. Stir in wine. Carefully spoon sauce over muffin stacks. Combine corn flakes and 1 tbsp. butter. Sprinkle over top. Cover and chill overnight. To serve: Bake uncovered 375 degrees for 20 to 25 minutes or until heated through.