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!
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!
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.
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!
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.
- 2 English muffins (4 muffin halves)
- 4 eggs
- 4 brat patties (note: can remove casing and form regular brat into patty)
- • ½ cup beer
- • 2 cup flavorful cheddar
- • 1 T cornstarch
- • ¼ teaspoon dry mustard
- • Pinch pepper, white if you have it
- In a large frying pan, fry brat patties until browned and cooked through.
- 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.
- 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.
- To assemble, top an English Muffin half with a brat patty, then a fried egg and finally some beer cheese sauce.
- Garnish with chopped green onions if desired.
- For maximum flavor, I use a 3 year sharp cheddar 🙂
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