The Eggs Benedict Grilled Cheese

  • 30 mins
  • 10 ingredients


  • 3 tbs white wine vinegar
  • 4 eggs
  • kosher salt and fresh cracked black pepper
  • 8 slices Canadian Bacon
  • 4 tbs butter, divided
  • 4 English muffins, divided
  • 4 tbs Wisconsin sharp cheddar cheese spread at room temperature
  • 4 slices Wisconsin Gouda cheese
  • 4 ozs fresh spinach leaves
  • 1 tomato sliced

This grilled sandwich is served on English muffins along with Wisconsin Sharp Cheddar Cheese Spread and Gouda with Canadian bacon and a poached egg.


  • Heat 3-4 quarts of water to just below boiling point. Add the vinegar and a pinch of salt.
  • Gently stir the water and lower heat so water is simmering.
  • Crack eggs into the water one at a time and poach gently for 4-5 minutes.
  • Remove eggs with a slotted spoon and season with salt and pepper.
  • Meanwhile, heat griddle or skilled over medium heat and fry Canadian bacon until lightly browned. Remove from pan and set aside.
  • Add 1 tbs of butter to the skillet.
  • Spread each bottom half of English muffins with 1tbs of cheddar cheese spread and place in the saute pan.
  • Top each bottom in the pan with 1 slice of Gouda, about 1 oz of spinach, 2 slices of 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.

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