Stout and Cheddar Rarebit with Fried Eggs

Ingredients

• 4 slices peasant bread thick (preferably sourdough)
• 2 teaspoon brown sugar packed
• 0.3 cup cider vinegar 
• 0.5 teaspoon mustard dry
• 8 large eggs 
• 1.5 tablespoons flour all-purpose
• 2 teaspoons granulated sugar 
• 0.5 cup guinness extra stout (without foam)
• 0.5 tablespoon olive oil extra-virgin
• 1 small onion red thinly sliced
• 1.5 tablespoons butter unsalted
• 0.3 cup water 
• 1 bunch watercress 
• 0.5 pound cheddar white extra-sharp grated
• 0.5 teaspoon worcestershire sauce 

Equipment

• bowl
• sauce pan
• whisk

Directions

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.
2. Let stand, stirring occasionally.
3. Melt butter in a small heavy saucepan over medium heat.
4. Whisk in flour and dry mustard and cook, whisking, 2 minutes.
5. Add beer, water, brown sugar, and Worcestershire sauce and simmer, whisking, until just thickened.
6. Fry eggs and toast bread. Reheat sauce, then remove from heat and gradually whisk in cheese until smooth. Season with salt and pepper.
7. 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.