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!
Ingredients
- 2 English muffins 4 muffin halves
- 4 eggs
- 4 brat patties note: can remove casing and form regular brat into patty
Beer Cheese Sauce
- 1/2 cup beer
- 2 cup aged cheddar
- 1 Tablespoon cornstarch
- 1/4 teaspoon dry mustard
- Pinch pepper white if you have it
Instructions
- 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.
Notes
For maximum flavor, I use a 3 year sharp cheddar :)
Nutrition
Calories: 578kcal
Tried this recipe?Let us know how it was!