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The Benedict

The Benedict recipe

The Benedict features Canadian bacon, eggs, Cold Pack Cheddar, buttery Gouda and fresh spinach layered in an English muffin. What a way to start the day or enjoy anytime you please.

Recipe 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

Method

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.


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