Eggs Kejriwal
Originating from Mumbai's social club circuit, this flavorful egg-and-cheese toast has garnered attention from chefs in London, New York, and Oakland. Its ease of preparation and versatility make it a perfect choice for breakfast or a satisfying snack.The recipe for this updated Eggs Kejriwal involves toasting quality bread, spreading it with mustard, and layering it with a mixture of grated cheese, diced green chilies, red onion, and cilantro. After melting the cheese under the broiler, add a fried egg to complete the dish.
Ingredients
- 1 tablespoon of softened butter
- 2 thick slices of Pullman bread
- 2 teaspoons of mustard
- 4 ounces of grated Cheddar cheese
- 1 serrano chile finely sliced
- 2 tablespoons of washed and chopped cilantro leaves
- 1 tablespoon of minced red onion
- 2 eggs
- Salt and pepper
- Ketchup optional
Instructions
- Spread softened butter on both sides of the bread slices and lightly brown them in a frying pan (choose your preferred pan for frying eggs). Spread mustard on one side of the toasted bread slices and place them mustard-side up on a sheet pan. Preheat the broiler.
- Combine grated cheese, chile, cilantro, and onion in a medium bowl. Divide the mixture evenly between the prepared toast slices. Place the loaded toast under the broiler until the cheese is melted.
- While the cheese is melting, fry the eggs in the same frying pan used for toasting the bread until the egg whites have crispy edges, but the yolks remain soft. Carefully remove the eggs from the pan and place one on each cheese-covered toast. Season with salt and pepper to taste. Optionally, serve with ketchup on the side.