Stout and Cheddar Rarebit with Fried Eggs
A sophisticated twist on Welsh rarebit featuring rich Guinness stout and sharp cheddar sauce, topped with fried eggs and pickled red onions. Served on toasted sourdough with fresh watercress for a delicious pub-style meal.
Ingredients
- •⅓ cup cider vinegar
- •2 teaspoons granulated sugar
- •1 small red onion
- •1½ tablespoons unsalted butter
- •1½ tablespoons all-purpose flour
- •½ teaspoon dry mustard
- •½ cup Guinness Extra Stout
- •⅓ cup water
- •2 teaspoon brown sugar
- •½ teaspoon Worcestershire sauce
- •8 large eggs
- •4 slices peasant bread
- •½ pound extra-sharp white Cheddar
- •1 bunch watercress
- •½ tablespoon extra-virgin olive oil
Cooking Instructions
- 1.
Bring vinegar, granulated sugar, and 1/2 teaspoon salt to a simmer in a small saucepan. Stir in onion and transfer to a small bowl. Let stand, stirring occasionally.
15 min
- 2.
Melt butter in a small heavy saucepan over medium heat. Whisk in flour and dry mustard and cook, whisking, 2 minutes. Add beer, water, brown sugar, and Worcestershire sauce and simmer, whisking, until just thickened.
10 min
- 3.
Fry eggs and toast bread. Reheat sauce, then remove from heat and gradually whisk in cheese until smooth. Season with salt and pepper.
10 min
- 4.
Top each slice of toast with cheese sauce and 2 fried eggs. Toss watercress with oil, a pinch of salt, and drained pickled onions and arrange on top.
5 min
