Stout and Cheddar Rarebit with Fried Eggs
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/3 cup water
- 1 1/2 tablespoons all-purpose flour
- 1/2 teaspoon worcestershire sauce
- 8 large eggs
- 1/2 teaspoon dry mustard
- 1/3 cup cider vinegar
- 2 teaspoons granulated sugar
- 1 1/2 tablespoons unsalted butter
- 1/2 tablespoon extra-virgin olive oil
- 1 small red onion, thinly sliced
- Carbohydrate 26 g(9%)
- Cholesterol 441 mg(147%)
- Fat 36 g(55%)
- Fiber 2 g(7%)
- Protein 31 g(61%)
- Saturated Fat 17 g(87%)
- Sodium 677 mg(28%)
- Calories 560
Preparation 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.
Preparation 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.
