Eggs Benedict To Make-Ahead

By AnneS

Ingredients

• 4 English muffing, split and toasted
• 16 thin slices Canadian-style bacon
• 8 eggs
• 1/4 cup butter
• 1/4 cup flour
• 1 teaspoon paprika
• 1/8 teaspoon nutmeg
• 2 cups milk
• 2 cups shredded Swiss cheese
• 1/2 cup dry white wine
• 1/2 cup crushed cornflakes
• 1 Tablespoon melted butter

Preparation

Step 1

In a 9 x 13" baking dish, arrange muffins, cut side up. Place 2 bacon slices on each muffin half. Half fill a 10" skillet with water; bring just to boiling. Bread one egg into a dish. Carefully slide egg into the water. Repeat with 3 more eggs. Simmer, uncovered, 3 minutes or til just set. Remove eggs with a slotted spoon. Repeat with remaining eggs. Place one 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 til thickened and bubbly. Stir in cheese til melted. Stir in wine. Carefully spoon sauce over muffin stacks. Combine cornflakes and 1 Tablespoon melted butter; sprinkle over muffin stacks. Cover; chill overnight.

To serve: bake, uncovered, and a 375 degree over for 20-25 minutes or til heated through.