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


    • 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


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.
Recipes From - The Gourmet Food And Cooking Resource