Recipe: Make-ahead Eggs Benedict

4 English muffins, splilt and toasted
16 thin slices Canadian style bacon
8 eggs
1/4 cup margarine or butter
1/4 cup all-purpose flour
1 tsp paprika
1/8 tsp gr nutmeg
2 cups milk
2 cups shredded Swiss cheese
1/2 cup dry white wine1/2 cup crushed cornflakes
1 TBLS margarin melter.
In 13X9 baking dish arange muffins, cut side up.Place 2 slices bacon on each muffin. Half fill 10-inch skillet with water, bring just to boiling. Break 1 egg in dish and carefully slide in hot water-repeat with 3 more eggs.
Simmer, uncovered for 3 minutes or till just set. Remove with slotted spoon. Put one egg on each muffin stack. Continue til all eggs are poached.
For sauce, in med sauce pan, melt 1/4 cup margarin, stir in flour, paprika, nutmeg and 1/8 tsp pepper/ Add milk all at once, Cook and stir till thickened and bubbly. Stir in cheese til melted. Stir in wine. Carefullly spoon sauce over muffin stacks. Combine cornflakes and 1 TBLS margarine: sprinkle ofer muffin stacks. Cover: Chill overnight. To serve, bake, uncovered in a 375 degree oven for 25 mins or til heated through.