A better rarebit

A standby of the cafeteria menu at the all girls school I attended from elementary through high school was Welsh Rarebit. A dish made totally of earth toned food, Welsh Rabbit, as we dubbed it (because what is "rarebit" anyway? ), is a mixture of buttered toast and cheese sauce. Though it was nowhere near meeting the ideal nutrition of the food pyramid, we nevertheless gobbled up the English pub standard.

So, when I saw an updated Rarebit recipe in this month's Gourmet, I had to try it, if only for nostalgia's sake. To my surprise, this rarebit recipe is packed full of modern, complementary and complex flavors. Quick-picked onions and watercress add vinegar and bite -not to mention welcome color and crunch. And eggs round out the dish as a true meal with some protein. And the sauce....the sauce has Guinness in it. Velvety, rich and amazing. A great, easy weeknight meal or weekend brunch dish.

Note: I used 6 oz. (instead of 8) reduced fat pre-shredded cheddar to quicken and lighten the dish.

Stout and Cheddar Rarebit with Fried Eggs

Gourmet | October 2008

by Maggie Ruggiero

Yield: Makes 4 servings Active Time: 20 min Total Time: 20 min 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 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.

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.