Buck Rarebit or Golden Buck is a hearty variation of Welsh Rarebit. Where Welsh rarebit is toast with cheese sauce, 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.
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.
Egg Poachers I usePrint
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.
- 3 Tbs all purpose flour
- 3 Tbs salted butter
- 1 1/2 cups of beer, your choice but an amber or dark is best (may sub white wine 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
- 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.
- Serving Size: 1/2 cup
- Calories: 317
- Sugar: 1 g
- Sodium: 407 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Protein: 0 g
- Cholesterol: 241 mg