4 English muffins, split and toasted
16 thin slices Canadian-style bacon
1/4 cup margarine or butter
1/4 cup all-purpose flour
1 teaspoon paprika
1/8 teaspoon ground nutmeg
2 cups milk
2 cups shredded Swiss cheese
1/2 cup dry white wine
1/2 cup crushed cornflakes, about 1 cup before crushing
1 tablespoon margarine or butter, melted
8 ounces of lump crab meat

Recipe Directions
In 13-by-9-by-2-inch baking dish, arrange muffins, cut side up. 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 three 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 and set aside.

For sauce, in a medium saucepan melt ¼ cup margarine or butter. Stir in flour, paprika nutmeg and 1/8 teaspoon pepper. Add milk all at once. Cook and stir until thickened and bubbly. Stir in cheese till melted. Stir in wine. Carefully spoon sauce over muffin stacks. Top with crabmeat. Combine cornflakes and 1 tablespoon margarine or butter; sprinkle over muffin stacks. Cover; chill overnight. To serve, bake, uncovered, in a 375-degree oven 20-25 minutes or until heated through. Makes eight servings. Serve with baked tomatoes.

This entry was posted on Thursday, September 29th, 2005 at 1:52 pm and is filed under Eggs, English Muffins. You can leave a response, or trackback from your own site.