Make Ahead Eggs Benedict

Looking for a breakfast or brunch recipe that can be prepared the night before?  Make Ahead Eggs Benedict (I am sorry, but I don't know the name of the cookbook the recipe came from.) is a delicious recipe that can be popped into the oven the day you need it.

Make Ahead Eggs Benedict

4 white or whole grain split and toasted English muffins
8 slices (2 oz. each) turkey-ham
8 divided eggs

Sauce:
1/4 cup melted margarine
1/4 cup flour
1 tsp. paprika
1/8 tsp. ground nutmeg
1/8 tsp. black pepper
2 cups milk
2 cups shredded Swiss cheese (or substitute Monterey Jack Hot Pepper cheese for more spice)
1/4 cup white cooking wine

Topping:
1/2 cup crushed cornflakes
1 Tbsp. melted margarine

Arrange muffin halves in a 13 X 9 - inch baking pan.  Place 1 slice of turkey-ham on each half.  Set aside.

Fill a 12-inch skillet half full of water and bring to a boil.  Break 4 of the eggs into the boiling water, poach 3 minutes or until whites of eggs are set.  Remove eggs with a slotted spoon; place 1 egg on each muffin.  Repeat process until all eggs are cooked.

To make sauce, melt margarine in a 2-quart saucepan.  Stir in flour, paprika, nutmeg, and pepper.  Add milk all at once; stir continuously and cook over medium heat until thickened, about 3-5 minutes.  Add cheese and stir until melted, about 1 minute.  Add wine; stir with wooden spoon until mixture is well blended, about 2 minutes.  Spoon sauce over muffins.

To make topping, combine cornflakes and margarine in a small bowl; sprinkle over muffins.  Cover pan and refrigerate overnight.  Bake uncovered in a 350-degree oven for 20-25 minutes.