By The Wisconsin Milk Marketing Board.
Ingredients:3 tablespoons white wine vinegar4 eggsSalt and pepper8 slices Canadian bacon4 tablespoons butter, divided4 English muffins, split4 tablespoons Wisconsin Sharp Cheddar Cheese spread, at room temperature4 slices Wisconsin Gouda Cheese4 ounces fresh spinach leaves1 tomato, slicedDirections: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 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.
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