4 English muffins, split and toasted
16 thin slices Canadian bacon
8 eggs
1/4 c. butter
1/4 c. 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 (about 1 c. before crushing)
1 tbsp. butter, melted

In 13x9 inch baking dish arrange muffins, cut side up. Place 2 bacon slices on each muffin half. Half fill 10 inch skillet with water; bring to just 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 slotted spoon. Repeat with remaining eggs. Place 1 egg on top of each muffin stack; set aside.

For sauce, in medium saucepan, melt 1/4 cup butter. Stir in flour and seasonings. Add milk all at once. Cook and stir until thick and bubbly. Stir in cheese until melted. Stir in wine. Carefully spoon sauce over muffin stacks. Mix corn flakes and butter; sprinkle over top. Cover; chill overnight. To serve, bake uncovered, in a 375 degree oven 20-25 minutes or until heated through. 8 servings.