THE BENEDICT

By BobD

Ingredients

• 4 SERVINGS
• Wisconsin Sharp Cheddar cheese spread and Gouda with Canadian bacon and a poached egg.
• 3 tablespoons white wine vinegar
• 4 eggs
• Salt and pepper
• 8 slices Canadian bacon
• 4 tablespoons butter, divided
• 4 English muffins, split
• 4 tablespoons Wisconsin Sharp Cheddar cheese spread, at room temperature
• 4 slices Wisconsin Gouda cheese
• 4 ounces fresh spinach leaves
• 1 tomato, sliced

Details

Servings 4
Adapted from grilledcheeseacademy.com

Preparation

Step 1

Heat 3-4 quarts water to just below boiling point. Add vinegar and pinch of salt. Gently stir the water.

Lower heat so water is simmering. Crack eggs into the water one at a time and poach gently for 4-5 minutes. Remove with slotted spoon and season with salt and pepper.

Meanwhile, heat griddle or skillet over medium heat; fry Canadian bacon until lightly browned. Remove from griddle; set bacon aside.

Add 1 tablespoon butter to skillet.

Spread each bottom half of English muffins with 1 tablespoon Sharp Cheddar cheese spread. Place in heated skillet.

Top each bottom in pan with 1 slice Gouda, about 1 ounce spinach, 2 slices Canadian bacon, and 1 slice tomato.

Cook over medium heat until cheese is melted.

Remove to a plate and top each with a poached egg.

Serve open-faced with remaining muffin halves, toasted and buttered, on the side.