Kegs n Eggs Casserole

Preheat oven to 400º

Cover potatoes with cold water. Add a large pinch of salt. Boil until potatoes are easily pierced with a paring knife. Drain.

Melt butter in a medium saucepot. Add flour slowly and stir until roux begins to brown.

Add beer slowly while whisking vigorously on medium heat until sauce begins to thicken, about 4-5 minutes.

Turn heat to low. Whisk in cheese slowly while whisking vigorously. Season with salt and pepper to taste.

Heat enough oil to coat the bottom of a medium sized saute pan. Add peppers and onions with a small pinch of salt and pepper. Cook until peppers begin to soften, about 3 minutes.

Add garlic. Cook for 30 seconds or until fragrant.

Add pepper mixture and sauce to potatoes. Stir to combine.

Lay potatoes evenly in a medium sized, buttered casserole dish.

Make four holes large enough to fit an egg. Carefully, crack an egg into each hole.

Bake for approximately 15 minutes or until egg white sets but yolk is still runny.

Garnish with paprika

Variations; Smoked paprika, applewood seasoning, dried ranch seasoning, bacon, pancetta, chives, cayenne, crushed pepper flakes, parsely, jalapeño, red potatoes, yukon gold, peanut oil, green bell pepper, poblano, ancho chile, habanero, hollandaise, sherry, cumin, thyme, oregano, basil, asparagus, green beans, ham, capers, celery, carrots, caraway, butter, broccoli, cauliflower, celery root or seed, fennel, curry, asiago, cheddar, blue cheese, feta, fontina, gruyere, parmigiano reggiano,

Cont'd; pecorino, spinach, arugula, manchego, coriander, corn, mint, sage, saffron, gouda, jack cheese, swiss, provolone, chile powder, lemon, horseradish, chipotle, chervil, chickpeas, steak, giardenera, creme fraiche, sour cream, milk, heavy cream, sweet potatoes, turnips, rutabaga, parsnip, butternut squash, acorn squash, lavender, marjoram, leeks, dijon, peas, sesame seeds, rosemary, savory, tarragon