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 eggs 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 of English muffin
with 1 tablespoon Sharp Cheddar Cold Pack. Place in heated skillet. Top each
bottom in pan with 1 slice Gouda, about 1 ounce spinach, 2 slices Canadian bacon,
and 1 slice of 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