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2000s Recipes + Menus

Stout and Cheddar Rarebit with Fried Eggs

Serves 4
  • Active time:20 min
  • Start to finish:20 min
October 2008
The beer and cheese combo gets saucy, turning toast and fried eggs into a truly luxurious meal all about extras: extra-stout beer, extra-sharp Cheddar, and extra good. View more of our favorite recipes from this issue.
  • 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 teaspoons packed brown sugar
  • 1/2 teaspoons Worcestershire sauce
  • 8 large eggs
  • 4 thick slices peasant bread (preferably sourdough)
  • 1/2 lb extra-sharp white Cheddar, grated
  • 1 bunch watercress, coarse stems discarded
  • 1/2 tablespoon Tbsp extra-virgin olive oil
  • Bring vinegar, granulated sugar, and 1/2 tsp 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.
Cooks’ note: We’ve also got a web-exclusive recipe using the leftover brown sugar.

Recipe by Maggie Ruggiero

Photograph by Romulo Yanes

Keywords
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