Ingredients:
4 English muffins, split
16 slices bacon
8 large eggs, poached,still slightly runny
1/4 cup butter or 1/4 cup margarine
1/4 cup flour
1 teaspoon paprika
1/4 teaspoon pepper
1 pinch nutmeg
2 cups milk
2 cups swiss cheese, grated
1/2 cup dry white wine ( or alcohol free)
1 tablespoon butter or 1 tablespoon margarine
1/2 cup corn flakes, crushed
Directions:
Arrange muffin halves, cut side up in a 9×13″ oven proof pan.
Fry bacon until very crisp and soak off fat with paper towel.
Place 2 slices on each muffin half.
Poach your eggs until just set and carefully lift the eggs and place one on each muffin half.
Sauce———————–.
Melt 1/4 cup butter in a saucepan, stir in the flour, paprika, pepper and nutmeg.
Gradually add milk, stir until it boils and thickens.
Add cheese and wine, stir until the cheese melts.
Cool and then spoon sauce over the eggs.
Topping——————–.
Melt 1 tbsp butter stir in the cornflakes, cool, and sprinkle over the top of the sauce.
Cover and refrigerate.
In the morning heat oven to 375F and bake for 20-25 minutes, serve.
Servings: 8
Time preparation: 25 min.
Time total: 65 min.