Red Eye Recipe

Fry the egg

Heat a small nonstick skillet over medium heat and add a light coating of oil or butter. Crack one egg into the skillet and cook sunny-side up until the white is set but the yolk remains runny, about 2–3 minutes. Season lightly with a pinch of sea salt and a little black pepper. Remove from heat and set aside on a plate.

Chill a pint glass briefly in the fridge or by filling with ice and discarding the ice just before use. Pour 12 oz of cold lager into the chilled pint glass.

Add 3 oz of tomato juice to the beer. Stir gently once or twice with a bar spoon to combine — avoid vigorous stirring to preserve carbonation.

Season the mixture by adding 1 teaspoon Worcestershire sauce, 2 dashes hot sauce, 1 teaspoon fresh lemon juice and a pinch of sea salt. Stir gently to incorporate.

Taste and adjust seasoning: add more hot sauce for heat, more Worcestershire for umami, or a touch more lemon for brightness. Finish with a grind or two of black pepper.

Carefully slide the fried egg on top of the beer-tomato mixture so it floats. The runny yolk will mix into the drink when broken, creating the characteristic 'red eye' richness. If you prefer, instead of placing the whole egg on top you can gently break the yolk into the drink and stir once to incorporate immediately.

Garnish with a celery stalk or pickle spear and sprinkle chopped chives or parsley over the egg if desired. Serve immediately.