4 English muffins, split & toasted
16 thin slices Canadian bacon
8 eggs
1/4 c. butter
1/4 c. flour
1 tsp. paprika
2 c. milk
2 c. shredded Swiss cheese
1/2 c. dry white wine
1/8 tsp. nutmeg

In 13"x9" baking dish, arrange muffins, cut side up. Place 2 bacon slices on each muffin half. Half fill 10" skillet with water, bring just to boil. Break one egg into a dish. Carefully slide egg into water. repeat with 3 more eggs. Simmer, uncovered 3 minutes or until set. Remove egg with slotted spoon, place on muffin. Repeat with remaining eggs.

SAUCE: Melt 1/4 cup butter, stir in flour, paprika, nutmeg and 1/8 teaspoon pepper. Add milk all at once. Cook and stir until thickened and bubbly. Stir in cheese until melted. Stir in wine. Spoon over muffin stacks. Cover and chill overnight. Bake, uncovered at 375 degrees for 20 to 25 minutes. (Can use 1/2 cup milk in place of wine.)