Popular Features:
View Cart

The Benedict

 
The Benedict
the benedict sandwich with cheese and egg
The Wisconsin Milk Marketing Board brings us this cheesy benedict made with Canadian bacon, Wisconsin sharp cheddar, Gouda, spinach and tomato.
Recipe By: Wisconsin Milk Marketing Board
  • PrepN/A |
  • TotalN/A |
  • Serves 4
Print
0
Be the first to rate!0
Email

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

Instructions

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 cheese 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.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
read about impossible burger

Featured Recipes

  • Mexican Crab Cakes

    The addition of poblano chiles and bell pepper add Hispanic flavor to these crab cakes. Recipe c.1997, M.S. Milliken & S. Feniger, all rights reserved.

  • Pork Chile Verde

    This recipe for chile verde uses fresh or canned chiles and tomatillos. Optional garnishes include cilantro and cracklings.

  • Crispy Coconut Shrimp

    Large shrimp are coated in beer-based batter then rolled in corn flakes and coconut, then fried.

  • Sausage Egg Muffins

    These Sausage Egg Muffins are a great low-carb make-ahead breakfast meal. Great for Atkins dieters. Uses pork sausage, ground turkey, parsley, thyme and red bell pepper. Topped with a little shredded cheese.