Wisconsin Eggs Benedict with Beer Cheese Sauce

Wisconsin Eggs Benedict is a fun twist on a classic, using beer cheese sauce and brat patties.  Add a Bloody Mary for the perfect Wisconsin brunch!

Wisconsin Eggs Benedict is a fun twist on a classic, using beer cheese sauce and brat patties.  Add a Bloody Mary with a beer chaser for the perfect Wisconsin brunch!

Here I am, writing between sessions of the American Cheese Society conference and hoping I can type coherently.  Everywhere I turn there is another beautiful cheese, a nice olive tapenade, or a fine plate of charcuterie.  Nothing like a cheese-induced food coma to bring a fine level of contentment—along with a slight drowsiness. 

Here’s to cheese people everywhere!  

ACS booth

Lots of inspiration at the ACS conference!

Counterintuitively, I am NOT writing (directly) about cheese for this post, though I am sharing a recipe inspired by cheese.  It’s a breakfast or brunch item that I call Wisconsin Eggs Benedict.   

It all started with a restaurant meal that no one can remember.  But during our big family 4th of July weekend, my youngest, aka “my picky daughter”, commented that one of her (otherwise not memorable) restaurant meals was topped with a Beer Cheese Sauce.  This, she believed, was far superior to Hollandaise. 

Wisconsin Eggs Benedict is a fun twist on a classic, using beer cheese sauce and brat patties.  Add a Bloody Mary for the perfect Wisconsin brunch!

Wisconsin Eggs Benedict

Of course, as a true beer and cheese lover, I was intrigued.  And it got me thinking about where else I could replace Hollandaise–an obvious answer was Eggs Benedict. Then to really “Wisconsin” it up, I decided to swap out the ham and replace it with a bratwurst patty.  Done, and done! 

Wisconsin Eggs Benedict is a fun twist on a classic, using beer cheese sauce and brat patties.  Add a Bloody Mary for the perfect Wisconsin brunch!

Mmm!

After you have measured out the ingredients, there is part of a bottle of beer left, and I did consider having a little beer during the prep.  But an even better solution would be serving this Wisconsin Eggs Benedict with Bloody Marys and a beer chaser. 

That would make it a full perfect Wisconsin brunch!  Wisconsin Eggs Benedict is a fun twist on a classic, using beer cheese sauce and brat patties.  Add a Bloody Mary for the perfect Wisconsin brunch!

Wisconsin Eggs Benedict with Beer Cheese Sauce
Serves 4
Wisconsin Eggs Benedict is a fun twist on a classic, using beer cheese sauce and brat patties.  Add a Bloody Mary for the perfect Wisconsin brunch!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
578 calories
17 g
297 g
41 g
31 g
18 g
232 g
1115 g
0 g
0 g
16 g
Nutrition Facts
Serving Size
232g
Servings
4
Amount Per Serving
Calories 578
Calories from Fat 369
% Daily Value *
Total Fat 41g
64%
Saturated Fat 18g
88%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 297mg
99%
Sodium 1115mg
46%
Total Carbohydrates 17g
6%
Dietary Fiber 1g
3%
Sugars 0g
Protein 31g
Vitamin A
17%
Vitamin C
0%
Calcium
46%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 English muffins (4 muffin halves)
  2. 4 eggs
  3. 4 brat patties (note: can remove casing and form regular brat into patty)
Beer Cheese Sauce
  1. • ½ cup beer
  2. • 2 cup flavorful cheddar
  3. • 1 T cornstarch
  4. • ¼ teaspoon dry mustard
  5. • Pinch pepper, white if you have it
Instructions
  1. In a large frying pan, fry brat patties until browned and cooked through.
  2. While brat patties are cooking, prepare beer cheese sauce. Heat beer in a small saucepan until hot and steaming. In a separate bowl, combine cheese, cornstarch, mustard and pepper together and toss to mix. Stir cheese mixture into hot beer and heat, stirring until thickened.
  3. When brats and cheese sauce are done (and covered to stay warm), fry 4 eggs (in brat grease for a special treat if you want). Toast the English muffin halves.
  4. To assemble, top an English Muffin half with a brat patty, then a fried egg and finally some beer cheese sauce.
  5. Garnish with chopped green onions if desired.
Notes
  1. For maximum flavor, I use a 3 year sharp cheddar 🙂
beta
calories
578
fat
41g
protein
31g
carbs
17g
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Art of Natural Living https://artofnaturalliving.com/

14 thoughts on “Wisconsin Eggs Benedict with Beer Cheese Sauce

  1. Mary g witte

    Inger – Ned and I LOVE this!

    We are on the coast of maine loving life & playing ping pong – yep, we shipped a Kettler table to our home!

  2. David

    A cheese conference? You are so lucky! I only get to go to fundraising workshops… 😉

    The cheese and beer sauce sounds like Welsh Rarebit to me, at least a little, and I think that is perfect on top of anything!

    Continue having fun!

    1. Inger Post author

      Mmmm, now you reminded me on my mom’s tuna rarebit growing up, David! The conference is always so much fun. This drive, 9-10 hours was a bit long, but it was our first time in Pittsburgh and we found it lovely!

    1. Inger Post author

      Oooo, perfect Tandy! I just bought some clotted cream on a whim and was getting psyched to make scones!

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