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

IN 13"x9"x2" baking dish, arrange muffins cut side up. Place 2 bacon slices on each 1/2 muffin. Half fill a 10" skillet with water, bring to just boiling. Break egg into a saucer and slide egg into water. Repeat with 3 more eggs. Simmer, uncovered for 3 minutes. Remove with a slotted spoon. Repeat. Place one egg on each muffin.

SAUCE: Melt 1/4 cup butter, stir in flour, paprika, nutmeg and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Stir in cheese; melt. Stir in wine. Carefully spoon sauce over muffins. Combine corn flakes and 1 tablespoon butter, sprinkle over stacks. Chill overnight.

Bake, uncovered at 375 degrees for 20 to 25 minutes. 8 servings.