Active Time

　　20 min

　　Total Time

　　20 min

　　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.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 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.

　　

Step 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.

　　

Step 3

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

　　

Step 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.