Make-Ahead Eggs Benedict
- 4 English muffins, split and toasted
- 16 thin slices Canadian bacon
- 8 eggs
- ¼ cup margarine or butter
- ¼ cup all-purpose flour
- 1 tsp. paprika
- ⅛ tsp. ground nutmeg
- ⅛ tsp. pepper
- 2 cups milk
- 2 cups shredded Swiss cheese
- ½ cup dry white wine
- ½ cup crushed cornflakes (about 1 cup before crushing)
- 1 tbsp. margarine or butter, melted
Arrange muffins, cut side up, in 13 x 9 x 2 inch baking dish. Place 2 bacon slices on each muffin half. Half fill 10-inch skillet with water; bring just to boiling. Break one 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 one egg on top of each muffin stack; set aside.
For sauce, in a medium saucepan melt ¼ cup margarine or butter. Stir in flour, paprika, nutmeg and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Stir in cheese until melted. Stir in wine. Carefully spoon over muffin stacks. Combine cornflakes and the melted margarine or butter; sprinkle over muffin stacks. Cover and chill overnight.
To serve, bake, uncovered, in a 375° oven 20 to 25 minutes or until heated through. Makes 8 servings.
