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Buck Rarebit or Golden Buck is a hearty variation of Welsh Rarebit. Where Welsh rarebit is cheese toast, Buck Rarebit adds an egg on it. It cooks up easily and quickly. If you can stir a pot and fry an egg, you can make Buck Rarebit.
For the egg, fry over easy so that the yolk is preserved. The mixture of the yolk with the cheese sauce adds an incredible richness. Alternatively you can use a poached egg. I kind of suck poaching eggs so I use a poaching device.
Like most traditional recipes, there is more than one way to get to the end result. The original rarebit recipes from two hundred years ago served fried cheese on top of toast that was soaked in wine, basically a cheese toast on steroids.
Today, rarebit is usually served as a cheese sauce over toast. The sauce begins with a roux. Beer is often used to add that special ‘bite’ to the sauce but you can make rarebit without it. Either use apple cider or make the cheese sauce by adding cheese and mustard to a béchamel sauce.
You can get really creative and pour this cheesy sauce over almost anything. I especially love it over fries for a Rarebit Poutine situation. What are your ideas for using rarebit cheese sauce?
For the history of Welsh Rarebit as well as tips, the origin of the name and step-by-step pictures of how to make the sauce, read my article on Welsh Rarebit and get answers to all of your hot burning questions.
CRAVING MORE EGG RECIPES? Try easy creamy French Scrambled Eggs served on toasted baguette slices.
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Egg Poachers I use
Buck Rarebit | A Welsh Rarebit With Egg Recipe
Welsh Rarebit is an amazing cheese sauce made with a nutty roux, beer, sharp cheddar, mustard, nutmeg and a pinch of cayenne. This cheesy goodness drizzled over toasted bread and egg is the ultimate comfort food. This easy and tasty recipe is traditional pub fare dating back to the 1700's. If you don't want beer, just substitute wine or apple cider.
Ingredients
- 3 Tbs all purpose flour
- 3 Tbs salted butter
- 1 1/2 cups of beer, your choice or apple cider
- 1/2 tsp black pepper
- 1/4 tsp cayenne
- 1 Tbs dijon mustard
- 1 Tbs Worcestershire sauce
- 1/4 tsp nutmeg (optional)
- 8 oz sharp cheddar
- chives, chopped for garnish
- 1 baguette cut into 1 inch slices
- 6 eggs, fried over easy or poached
Instructions
- In a medium sauce pan heat butter and flour over medium heat and stir constantly with a whisk until the roux turns a golden color and smells nutty.
- Add beer and stir well with whisk.
- Add pepper, cayenne, mustard, Worcestershire sauce and nutmeg, bring to a simmer.
- Add cheddar and stir well.
- Continue to cook until cheese is melted and sauce is well developed.
- Turn heat to low and stir occasionally while toasting baguette.
- Toast baguette either in a conventional toaster, toaster oven or under a broiler until golden.
- You may also toast bread in a skillet by coating bread with a light coat of olive oil or butter and browning on one side.
- Serve by plating bread, add a fried egg on top and drizzle 1/2 cup of amazing cheese sauce and sprinkle with chives.
Nutrition Information:
Yield: 6 Serving Size: 1/2 cupAmount Per Serving: Calories: 507 Total Fat: 27g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 237mg Sodium: 809mg Carbohydrates: 40g Net Carbohydrates: 0g Fiber: 2g Sugar: 7g Sugar Alcohols: 0g Protein: 22g
Dana says
I’m going to be having dreams about this, Tina. Seriously. CHEESE AND BEER. With an egg, I feel like this would be a great way to introduce beer to brunch. Haha. My friends and I are always talking about hosting brunch at one of our houses instead of going out. I think this tells me it’s time to do it. They will all LOVE this!
Tina says
Have fun with this one Dana, I LOVE this cheese sauce:). Beer for brunch? Why not!
Jenni LeBaron says
I love this classic dish so much! Rarebit is a welcome addition on both our breakfast and dinner menu and I’d be lying if I said I didn’t want to drizzle that sauce all over everything – veggies too! Can’t wait to try your version!
Patricia Bozeman says
Where has this been all my life? The rich cheese sauce with beer, the runny egg yolk, it’s just all so fantastic. And ready in just 20 minutes or so. AMAZING!
Tina says
This hits on two of my three weakness, eggs and cheese. This is my favorite cheese sauce, I never get tired of it.
Sandra Shaffer says
Rich and delicious! This is a meal that can be enjoyed anytime of day. I’m all over that gooey egg, and that hoppy beer is a delicious addition to a cheese sauce.
Tina says
It’s my favorite cheese sauce recipe Sandra. I like the ‘bite’. Have fun with this little gem.
Debra says
Oh my….the kids absolutely love benedict eggs…which is so complicated so I never make it. I’ve never heard of this. They would devour it and it looks so easy. I’m all over it for this rainy weekend. YUM.
Sarah says
A few years ago someone served me Welch Rarebit and I had no idea what I was eating lol. Now I know that it was cheese! No wonder it was good! I bet it would be even better like this with the egg!!
Lisa says
I am literally drooling right now. I didn’t know Buck Rarebit was a thing — but it’s totally something that I would do/will do. I might even slide a piece or two of bacon under the egg – is that bad? I love the deep color of your cheese sauce and bet that the beer adds a nuttiness and roundness to it. I think it’s clear that you could add that to your morning breakfast cereal and it would be AH-MAZING! Pinning for the weekend, I’ve found my new brunch recipe!
Gloria says
This is the perfect “breakfast for dinner” meal. Great for the weekend brunch too. Super easy to make and super delicious to eat. I know all the family would love this version of rarebit.
Tina says
That would be perfect for dinner, in my opinion. Glad you like it, it’s one of those ‘finger licking good’ recipes. Enjoy!
Bianca says
I love putting and egg on stuff. That rich gooey yolk makes everything extra good. This Buck Rarebit is really calling my name. I need to try this tonight, so egg-cited about this one.