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

In 13 x 9 x 2-inch baking dish, arrange muffins, cut side up. Place 2 bacon slices on each muffin half.

Half fill 10-inch skillet with water; bring just to boiling. Break 1 egg into a dish. Carefully slide egg into water. Repeat with 3 more eggs. Simmer, uncovered, 3 minutes or until just set. Remove eggs with a slotted spoon. Repeat with remaining eggs. Place 1 egg on top of each muffin stack; set aside.

For sauce, in a medium saucepan, 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. Carefully spoon sauce over muffin stacks.

Combine cornflakes and 1 tablespoon butter; sprinkle over muffin stacks. Cover and chill overnight.

To serve, bake, uncovered, in a 375 degree oven 20 to 25 minutes or until heated through. Serves 8.