In a 2-quart pot, bring chicken stock to a simmer; turn temperature down and keep hot.

In a 2-quart nonstick pot, melt the butter over medium heat. Add the rice and toss to coat, cooking for 30 seconds or so.

Add the beer and start the timer for 20 minutes. Simmer and stir frequently to prevent the rice from burning; once the beer is absorbed, add 1 ladle of chicken stock. Continue stirring and adding the stock when the liquid is absorbed, 1 ladle at a time, until rice is al dente and all the liquid is absorbed.

Remove from heat and add the ham and Gouda, stirring until combined. Scoop into 4-6 bowls.

Heat 2 teaspoons olive oil in a skillet and fry the eggs, 1 or 2 at a time. Sprinkle salt and pepper over the tops, then flip when the white is mostly set and cook for an additional 30 seconds or so. Serve each egg over a bowl of risotto. Repeat for as many servings as needed.