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 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 the side.
Makes 4 sandwiches
Reprinted with permission from
the Wisconsin Milk Board.