Eggs Benedict Sandwiches with Beer Cheese Sauce

Messaging below is intended for ages 21+ and is intended to be enjoyed responsibly, in moderation: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BeersAndBuns #CollectiveBias

Has anyone seen the movie Julie and Julia? If you are not familiar, it is about a blogger (Julie) who cooks her way through Julia Child's cookbook. There are parts of the cookbook that freak her out, parts where she lies awake at night panicking over how she is going to be able to pull off some of the recipes (i.e. deboning a duck).

Well, this is how I felt about poaching an egg.

Ok so that is a bit dramatic, but I'm just really not good with eggs. I'm the biggest Eggs Benedict fan in the world though, and I knew I wanted to make Eggs Benedict for our friends when they came over for the next gameday. I've been lying awake at night, sometimes even waking up in a frantic cold sweat all over the fear of poaching an egg for these Gameday Pepperidge Farm® Eggs Benedict Sandwiches with Beer Cheese Sauce I told my friend I would make.

Jk jk jk.......... jk.

I wasn't worried at all..................

I did all of the youtubing, all of the googling to find the best way to poach an egg. I even looked up egg poaching kitchen gadgets on the web, but didn't see anything appealing. I grabbed a 12 pack of eggs from Kroger and some vinegar and I was armed and ready to get to poaching.

According to the internet (you can't put anything on the internet that isn't true) to get the perfect poached egg you need to do the following:

1. bring saucepan filled with water to a simmer

2. DO NOT add salt to water

3. Once simmering, add a dash of vinegar to water

4. Using a slotted spoon, create a whirlpool effect in the water

5. Crack egg in ramekin

6. While water is slowly whirlpooling (new word, by me) carefully drop egg in water

7. Whirlpooling water should wrap egg around itself

8. Cook egg 2-3 minutes and remove with slotted spoon

9. Place egg on kitchen paper (I was watching a British youtube channel, I will now, for the rest of my life call paper towels, kitchen paper instead because that is a way better name)

First egg I whirlpooled too fast. Second egg I still whirlpooled too fast. Third egg I whirlpooled at the right amount but dumped the egg in too slowly. Fourth egg I allowed my friend Taylor to both whirlpool and dump egg and VOILA! Perfectly poached egg!

Step 10: Find friend named Taylor to dump and whirlpool for you. (That sounded odd...)

Let's get real though, and I'm not just saying this. THESE SANDWICHES WERE THE BEST VERSION OF EGGS BENEDICT I HAVE EVER HAD. Maybe it is because I poured made from scratch beer cheese on it, maybe not. You be the judge.

Eggs Benedict Sandwiches with Beer Cheese Sauce

| Ingredients | 

For the Beer Cheese Sauce

(you WILL have extra, use like fondue and grab some carrots and cauliflower for dipping later during the second round of games)

1.5 cups Pilsner Beer

Clove of garlic minced

1 small yellow onion finely chopped

1.5 cups heavy cream

salt and pepper

6oz sharp Cheddar (grated)

6oz Swiss (grated)

4 tablespoons flour

For the Eggs Benedict Sandwich

1 Package Pepperidge Farm® Bakery Classics Sweet & Soft Slider Buns

(I got these from Kroger, they are perfect for gameday and created by bakers so you know they'll always be baked the right way!) 

Bacon (we just cooked an entire package because YOLO)

1 Avocado 

1 Tomato 

FRESH Eggs 

(if you've never poached an egg, get a pack of 12 so you have some extras for trial and error😂)

| Directions | 

If you have good boys and girls in your house, I suggest you start by giving them a small piece of cheese and then wash your hands so you can start cooking. 

Start by grating your two cheeses. You'll then want to heat your butter over medium heat in a saucepan. Once melted add your onions and cook until they start to get soft, about 3 minutes. Next, add in your flour and cook, stirring about 2 more minutes. Add your beer and stir until smooth.

Once beer is smooth, reduce heat and cook for another 5 minutes, allowing the alcohol to cook out. Add in your garlic and cream until the sauce thickens. Stir constantly, about 10 minutes.

Pro tip: have your boyfriend cook the bacon during this time. Steal slice of bacon and eat it while stirring.

Remove from heat and add in salt, pepper and gradually add your cheese until melted.
Set aside and keep warm.

Since your boyfriend is already cooking your bacon, you'll want to slice your tomatoes and avocados. Then POACH YOUR EGGS. Just take a deep breath and do it. If you screw up, you've got 11 more fresh eggs waiting for you. Don't sweat!

I added a touch of butter to the top of my Pepperidge Farm slider buns and popped them on to the toast for just a minute. Then assemble your sandwiches with your avocado, bacon, tomato, egg and beer cheese sauce and serve with LOTS OF KITCHEN PAPER! This will get messy.   

I'll give you a minute to pick your jaw up off the floor before I continue. 

I’ll wait for you to pour yourself a cold one, you know, to really get gameday ready!

All good? Ok here is your finished product! 

And then of course after the breaking of the yolk (aka the best part).... 

WHAAAAAA? 
Add a frosty mug filled with your favorite Pilsner and behold, the perfect gameday treat! I used Warsteiner German Pilsener, but feel free to use your favorite pilsner-style beer. 

Be sure to grab these tasty Pepperidge Farm Slider Buns from your local Kroger and check out this site for coupons and discounts on their products! Here is the aisle where you'll find the Pepperidge Farm Slider Buns I used!