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: 507Total Fat: 27gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 237mgSodium: 809mgCarbohydrates: 40gFiber: 2gSugar: 7gProtein: 22g
Hannah
Saturday 24th of April 2021
I made this for dinner and it was so easy and fast. Great weekday meal. We loved it because it was so different than what we usually eat and the sauce was so creamy. What a great idea to serve it with bread and eggs!
Tina
Sunday 25th of April 2021
I've made the rarebit and poured it over fries:) I love this sauce, glad you found it and liked it Hannah!
Dana
Wednesday 16th of October 2019
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
Thursday 17th of October 2019
Have fun with this one Dana, I LOVE this cheese sauce:). Beer for brunch? Why not!
Jenni LeBaron
Tuesday 15th of October 2019
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
Friday 11th of October 2019
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
Saturday 12th of October 2019
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
Thursday 10th of October 2019
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
Saturday 12th of October 2019
It's my favorite cheese sauce recipe Sandra. I like the 'bite'. Have fun with this little gem.