Gently reduce white wine to 2 tbsp over low heat, stirring occasionally.
Heat Olive oil over medium heat until shimmering. Add in flour while whisking to make roux. Continue to cook roux over low heat and add salt, pepper, herbes de province. Cook until roux develops a slight tan color. Stir in 1 tbsp of minced parsley.
Increase heat to medium high and stir in low fat milk. continue whisking until milk mixture boils and thickens. Reduce heat to low. Add in reduced wine and cheeses and continue whisking until smooth, pourable sauce is attained.
Toast English muffin halves. Poach eggs in water bath. lightly saute Canadian Bacon in a drop or two of EVOO
Place English Muffin half or two on garnished plate. Cover with Canadian Bacon and then poached egg. Spoon Meritage Sauce over the stack to cover. Sprinkle with remaining minced parsley and paprika for color, serve.