Place 1 poached egg on each toasted muffin half.
Cover with Brandied Cream Sauce;
top with the shredded cheese, and
sprinkle with paprika. Serve immediately.
Yield: 2 servings.

Brandied Cream Sauce:
2 tbs. EACH: butter, all-purpose flour
3/4 c. evaporated milk
1/4 c. chicken broth
2 tbs. brandy
Melt butter in a heavy saucepan over low heat,
and stir in flour; cook 1 minute, stirring constantly.
Gradually add milk and broth;
cook over medium heat, stirring constantly,
until thickened and bubbly. Stir in brandy.
Yield: about 1 c.