Egg and Bacon Stacks with Dijon Cheese Sauce

8 1/2-ounce slices of lean Canadian bacon
4 large eggs
2 cups skim milk
2 tablespoons cornstarch
1/2 cup grated reduced-fat cheddar cheese
1 tablespoon plus 1 teaspoon dijon mustard
2 teaspoons fresh lemon juice
1 teaspoon SmartSpread
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Black pepper to taste
4 Whole-wheat English muffins, halved and toasted
Paprika for garnish

Directions
Preheat oven to warm. Set bacon on an ovenproof plate and place in warm oven.

Place 1-1/2 inches water in a large skillet. Bring to a boil and reduce heat to low. Crack eggs into skillet, being careful not to break yolks. Simmer for 3-5 minutes, or until egg whites are firm. Using a slotted spoon, transfer eggs to an ovenproof plate and place in warm oven.

In a nonstick saucepan, combine milk and cornstarch and stir until cornstarch is dissolved. Place over medium heat, stir wit spatula and cook until thickened. Remove from heat and stir in cheese, mustard, lemon juice, butter, salt, cayenne, and black pepper.

Place two muffin halves on each of four plates and top with two slices of bacon and one egg. Pour 1/4 of the sauce over each serving. Sprinkle with paprika and serve immediately.

Serves 4