The Benedict

The Benedict is a savory choice that features Canadian bacon, eggs, Cold Pack Cheddar, buttery Gouda and fresh spinach layered in an English muffin.

Yield: 4 sandwiches

Ingredients

• 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 Cold Pack Cheese
• 4 slices Wisconsin Gouda Cheese
• 4 ounces fresh spinach leaves
• 1 tomato, sliced

Instructions

1. Heat 3 to 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 to 5 minutes.
2. Remove eggs with slotted spoon and season with salt and pepper.
3. Meanwhile, heat griddle or skillet over medium heat; fry Canadian bacon until lightly browned. Remove from griddle; set bacon aside.
4. 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.
5. Remove to a plate and top each with a poached egg.
6. Serve open-faced with remaining muffin halves, toasted and buttered, on the side.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin