84 / 61
      85 / 63
      81 / 59

      The Benedict

      The Benedict
      The Benedict


      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


      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.