Recipe: Make-Ahead Eggs Benedict (for Lesley BC

Here it is Lesley!
Make-Ahead Eggs Benedict

4 English Muffins, split
16 Bacon Slices
Water
8 Large Eggs

Sauce:

1/4 cup Butter or Hard Marg.
1/4 cup All-purpose flour
1 tsp. Paprika
1/4 tsp. Pepper
1/8 tsp. Ground Nutmeg
2 cups Milk

2 cups grated Swiss Cheese
1/2 cup White Wine (or alcohol-free)

Topping: 1 tbsp. butter or marg and 1/2 cup crushed corn flakes

Arrange muffin halves, cut side up, in greased 9 x 13" (22 x 33 cm) pan. Fry bacon until crisp. Blot on paper towel. Put 2 slices on each muffin half.
Heat water in large saucepan until it simmers. Carefully break in eggs to poach until just set. Transfer and center on each egg on bacon using slotted spoon.
Sauce: Melt butter in pan. Mix in flour, paprika, pepper and nutmet. Stir in milk until it boils and thickens.
Add cheese and wine. Stir until cheese melts. Spoon sauce over eggs.
Topping: Melt butter in small saucepan. Stir in cornflakes. Sprinkle over top of sauce. Cover and chill overnight. In the morning, remove cover. Bake in 375 F (190C) oven for 20 to 25 minutes until heated through. Makes 8 servings.

From: Company's Coming for Christmas Cookbook
By: Jean Pare