Eggs Rabbit.

So, last week was unpleasant. I was a raging cyclone of stress and emotion and death threats, and Nick did his best but holy crap, and by Wednesday, I was on the verge of stabbing someone. That was the day my friend Corinne (her company is linked in my sidebar because it’s awesome) was to come over and I had all these big ideas about making Italian Wedding soup with barley and chard, because I saw these tiny meatballs and fell in love with them but had already eaten stuff baked in cheese that week.

But when I got home on Wednesday night, the thought of doing something detail-oriented like rolling teeny tiny meatballs was enough to hurl me into catatonic despair, so instead we had breakfast for dinner, and I didn’t have to stab anyone and then I drank a bottle of wine because alcohol makes me seem less unstable and also funnier. We watched The Great Muppet Caper. It took until at least 10:00 am on Thursday for the stabby feelings to return.

This version of breakfast for dinner is also a version of Welsh Rabbit/Rarebit, which has a surprising number of variations for something that is really just cheesy beer sauce on toast. We were going to have Eggs Benedict, but Corinne hates Hollandaise sauce (which, I know, right?). So, this is a saucier version of Rabbit, which you can use in place of Hollandaise on any eggy old thing. Corinne took all the photos, by the way.

Eggs Rabbit

(Serves four)

  • 2 tbsp. butter
  • 2 tbsp. flour
  • 2 cloves garlic, finely minced
  • 2 tsp. dijon mustard (grainy is better, but not critical)
  • 1 cup beer (whatever kind you like – I use a pale ale)
  • 1/4 tsp. nutmeg
  • 1/4 tsp. dried thyme
  • 1/2 tsp. Worcestershire sauce
  • 1 cup grated sharp Cheddar
  • 1/2 cup cream
  • Salt and pepper, to taste
  • 4 English muffins, halved and toasted
  • 8 strips bacon, cooked and drained
  • 8 eggs, poached to desired doneness
  • Chopped parsley, for garnish

In a saucepan over medium-high heat, melt butter and stir in flour, garlic, and mustard to form a paste. Whisk in beer, and reduce to medium heat.

As the butter-paste begins to melt into the beer and the sauce begins to thicken, whisk frequently, adding nutmeg, thyme, and Worcestershire sauce as well. Once mixture is smooth, stir in cheese and allow to melt. Once mixture is smooth again after the cheese has melted, stir in the cream. Season with salt and pepper, to taste.

Stack English muffins with bacon and eggs, and pour sauce over top. Sprinkle with parsley, and then serve hot.

Now, this is very basic, and can be fancied up in any number of ways. I like this with sauteed mushrooms, or with roasted squash slices in fall or wintertime, or with fresh tomatoes, avocado, and spinach in the summer. I bet a little bit of grilled asparagus would make this fantastic. I served the dish this week with roasted curried cauliflower in place of hash brown potatoes, but you can improvise there as well. I thought the meal could have used a salad, but that could just be spring panic over the imminence of swimsuit season setting in. In any event, please try the basic recipe, and adapt it to your taste however you like. I guarantee, if you’ve had a very bad day, breakfast for dinner, especially cheesy-beer covered breakfast for dinner, will make everything all better.