Stout And Cheddar Rarebit With Fried Eggs Recipes

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STOUT AND CHEDDAR RAREBIT WITH FRIED EGGS



Stout and Cheddar Rarebit with Fried Eggs image

Eat cheese sauce in the morning with a modern spin on classic Welsh rarebit.

Provided by Maggie Ruggiero

Time 20m

Yield Makes 4 servings

Number Of Ingredients 15

1/3 cup cider vinegar
2 teaspoons granulated sugar
1 small red onion, thinly sliced
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/2 cup Guinness Extra Stout (without foam)
1/3 cup water
2 teaspoon packed brown sugar
1/2 teaspoon Worcestershire sauce
8 large eggs
4 thick slices peasant bread (preferably sourdough)
1/2 pound extra-sharp white Cheddar, grated
1 bunch watercress, coarse stems discarded
1/2 tablespoon extra-virgin olive oil

Steps:

  • 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.
  • 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.
  • Fry eggs and toast bread. Reheat sauce, then remove from heat and gradually whisk in cheese until smooth. Season with salt and pepper.
  • 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.

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