Ingredients: |
Ingredients: Crumb Topping:
1 cup crushed cornflakes
1/4 cup melted unsalted butter
Sauce:
1/4 cup each: butter, flour
1 tsp. each: salt, paprika
1/8 tsp. each: nutmeg, freshly ground pepper
2 cups milk, heated
1/2 cup white wine
2 cups grated Swiss cheese, about 8 oz.
Eggs:
4 English muffins, split
8 Tbsp. unsalted butter
1 pkg. sliced Canadian bacon
8 eggs
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Directions: |
Directions:For crumb topping, toss flakes and butter in small bowl; set aside. For Sauce, melt butter in heavy saucepan over low heat; add flour; cook and stir 1 minute. Stir in salt, paprika, nutmeg and pepper until well blended. Stir in milk; heat to boil; cook, stirring constantly, until smooth and thickened, about 2 minutes. Reduce heat to low; add wine and cheese. Cook and stir just until cheese is melted. Cover, remove form heat. For eggs, toast and butter English muffin halves. Butter a 13 x 9-inch baking dish. Lay muffins in dish. Melt 2 Tbsp. butter in skillet, brown bacon on each side. Top each muffin with two slices. Heat 3 inches of water in Dutch oven to simmer Break 1 egg at a time into small cup; holding cup close to water's surface and at edge of skillet, slip egg into simmering water. Cook until egg is set, about 2 to 3 minutes. Remove with slotted spoon and let water drip off. Gently place egg a top muffin. Continue with remaining eggs. (If water becomes clouded with scum, remove with slotted spoon to clear water.) Spoon prepared sauce over each egg, dividing evenly. Sprinkle with crumb mixture. Cover with plastic wrap. Refrigerate overnight. To finish dish, remove form refrigerator to counter, let stand 45 minutes to 1 hour. Heat oven to 375°F. Uncover; bake eggs 15 minutes or until heated through. Serves 8. |
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