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Make-Ahead Eggs Benedict

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ready in: 30-60 minutes
serves/makes:   8

recipe id: 47338

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4 English muffins, split and toasted
16 slices Ham or bacon, cooked crisp
8 eggs
1/4 cup margarine
1/4 cup flour
1 teaspoon paprika
1/8 teaspoon nutmeg
2 cups milk
2 cups Shredded cheese (any type)
1/2 cup dry white wine
1/2 cup crushed corn flakes
1 tablespoon margarine, melted


Lay muffins, cut side up, in a 13 x 9 inch greased pan. Place ham or bacon on each muffin. Poach eggs in water. Remove and place 1 egg on top of each muffin. Set aside.

Make sauce: Melt margarine; stir in flour, paprika, nutmeg, and some pepper. Add milk, all at once. Cook and stir until thick and bubbling. Stir in cheese until it melts. Stir in wine. Spoon sauce over muffins. Mix corn flakes and butter; sprinkle over top. Cover and chill overnight.

Bake, uncovered, at 375 degrees for 20-25 minutes.

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Nutritional data has not been calculated yet.

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