Save To Recipe Box Save To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.

 

The Benedict

Servings: 4

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 cheese spread, at room temperature
4 slices Wisconsin Gouda cheese
4 ounces fresh spinach leaves
1 tomato, sliced

Cooking Directions:

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.

Other Recipes that Might Interest You

WHAT'S IN YOUR PANTRY
Enter the food name below and we'll give you a few ideas.

FIND CHEESE EXCHANGES
Can't find the cheese you want for your menu item? Enter the name of the cheese below and we'll help you find an exchange.