Serious Eats: Recipes

Gail Simmons's Welsh Rarebit with Guinness and a Fried Egg

[Photograph: Nick Kindelsperger]

Adapted from Talking with My Mouth Full

Why I Picked This Recipe: I'm not much of an eggs and toast guy, but if you add some kind of cheese sauce, I'm usually in. Honestly, I hadn't though much of this recipe until I came across it in Simmons's book. I couldn't wait to try it again. Oh, and the Guinness just sealed the deal.

What Worked: The sauce is rich and complex, and it only gets better after hanging out under the broiler.

What Didn't: I tried this once with rye bread instead of the pumpernickel the recipe calls for, and that was a mistake. Stick with the pumpernickel.

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

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