AI-generated image
Egg kejriwal
Egg kejriwal: Bombay club toast with green chilli, melted cheese and a fried egg
Egg kejriwal was born at the Willingdon Club in Mumbai, where a member from a vegetarian family ordered his eggs on cheese toast away from home, and the name stuck to the dish. Today it is a weekend breakfast in Mumbai cafés: toast spread with green chilli and mustard, smothered in melted cheese and crowned with a fried egg. The mistake is laying the egg on cheese that has not melted; grill the cheese first until bubbling. Cheddar is often made with animal rennet, so choose a vegetarian cheddar if needed. The yolk is traditionally runny; cook it until set for anyone pregnant, young children, older people or anyone with a weakened immune system. Chef's tip: mix the chopped chilli into the softened butter rather than scattering it, so the heat spreads evenly.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 2 slices thick white bread
- ⅔ oz buttersoft
- 2 green chilliesvery finely chopped
- 1 tsp English mustard (optional)
- 2 ⅞ oz mature cheddargrated, vegetarian if needed
- 2 eggs
- 2 tsp oil
- 1 pinch salt
- 1 pinch black pepper
- 1 tbsp fresh coriander (optional)chopped
Shop this recipe on Amazon
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Heat the grill to high. Toast 2 slices thick white bread lightly on both sides.
Step 2: Mix ⅔ oz butter with 2 green chillies and spread over one side of each toast, then a thin layer of 1 tsp English mustard if using.
Step 3: Pile 2 ⅞ oz mature cheddar on top and grill for 2–3 minutes until melted and bubbling at the edges.
3 minStep 5: Slide an egg onto each cheese toast, season with 1 pinch salt and 1 pinch black pepper, scatter with 1 tbsp fresh coriander and serve with ketchup.
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 21 g
- Carbs
- 28 g
- Fat
- 28 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does egg kejriwal take?
- About 15 minutes in total: 5 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of mature cheddar?
- Any hard cheese, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Bsissa
A tin of bsissa sits in many Tunisian kitchen cupboards, from Tunis flats to farmhouses in the south: a finely ground flour of roasted barley, roasted chickpeas and spices such as coriander, fennel and aniseed. In the morning a few spoonfuls are worked with olive oil and something sweet into a nutty, crumbly paste, or stirred with water into a thick drink, and it keeps you going until lunch. Travellers and pilgrims once carried it for the road. Roasting your own flour takes 15 minutes and makes a jar that lasts weeks. Sugar and dates keep it vegan; some families use honey. Chef's tip: roast the flours separately over a low heat and stir constantly; the moment they smell like toasted biscuits and turn light tan, tip them out of the pan.
Tunisian
Sabudana khichdi
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
