Stout and Cheddar Rarebit with Fried Eggs

Ingredients for Stout and Cheddar Rarebit with Fried Eggs

• 80ml cider vinegar

• 2 teaspoons granulated sugar

• 1 small red onion, thinly sliced

• 1 1/2 tablespoons unsalted butter

• 1 1/2 tablespoons plain flour

• 1/2 teaspoons dry mustard

• 120ml Guinness Extra Stout (without foam)

• 80ml water

• 2 teaspoons packed brown sugar

• 1/2 teaspoons Worcestershire sauce

• 8 large eggs

• 4 thick slices peasant bread (preferably sourdough)

• 230g extra-sharp white Cheddar, grated

• 1 bunch watercress, coarse stems discarded

• 1/2 tablespoons extra-virgin olive oil

Bring vinegar, granulated sugar, and 1/2 teaspoons 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.

Avvertenza

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