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Rarebit with fried egg

Name: Rarebit with fried egg
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup (80ml) apple cider vinegar; 2 teaspoons caster sugar; 1 small red onion, thinly sliced; 1 1/2 cups (180g) grated mature cheddar; 1/3 cup (80ml) ale or stout; 1 teaspoon mustard powder; 1/2 teaspoon paprika; 2 teaspoons Worcestershire sauce; 4 slices sourdough; 1 bunch watercress, leaves picked; 2 tablespoons extra virgin olive oil; 4 fried eggs

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Indulge in some rarebit with a fried egg for Saturday brunch.

1/3 cup (80ml) apple cider vinegar
2 teaspoons caster sugar
1 small red onion, thinly sliced
1 1/2 cups (180g) grated mature cheddar
1/3 cup (80ml) ale or stout
1 teaspoon mustard powder
1/2 teaspoon paprika
2 teaspoons Worcestershire sauce
4 slices sourdough
1 bunch watercress, leaves picked
2 tablespoons extra virgin olive oil
4 fried eggs

Method

1.

Place vinegar, sugar and 1/2 teaspoon salt in a saucepan over medium heat. Bring to a simmer, then add onion. Transfer mixture to a bowl and set aside.
2.

Preheat the grill to medium-high.
3.

Mix cheese with beer, mustard powder, paprika and Worcestershire sauce, then stir to combine. Set aside.
4.

Toast 1 side of each bread slice under the grill for 2-3 minutes until golden. Spread the untoasted sides with the cheese mixture, then place toasts on a baking tray and grill for 2-3 minutes until bubbling and golden.
5.

Toss the watercress with the oil and season. Drain the onion and toss with the watercress.
6.

Top each rarebit with a fried egg and season with freshly ground black pepper. Serve with watercress salad.