Spice Up Your Morning With Cheesy Eggs Kejriwal

4.7

(3)

2 Reviews

This breakfast originated in Mumbai and has become a favorite around the world.

By

Chandra Ram

Published on December 20, 2023

Tested by

Food & Wine Test Kitchen

Eggs Kejriwal — Photo:
Matt Taylor-Gross / Food Styling by Barrett Washburne

Active Time:

10 mins

Total Time:

10 mins

Yield:

2 servings

This dish was created at the Willingdon Sports Club in Mumbai in the 1960s, in honor of Devi Prasad Kejriwal, a member who often requested a version of this dish of eggs on cheese toast. His family did not eat eggs, so he asked that his eggs on toast be disguised. The kitchen responded by topping the eggs with a blanket of broiled chiles and cheese, a treat that has garnered affection all over the world since then.

Frequently asked questions

What cheese should you use for Eggs Kejriwal?

It’s thought that the original version of this dish was made with Amul, a processed Indian cheese. We prefer the salty sharpness of cheddar, but provolone, pepper Jack, and Gouda also work well here. Feel free to mix and match your cheeses.

Notes from the Food & Wine Test Kitchen

You can control the amount of heat you get from the chiles by deciding whether to remove or keep the seeds, which hold a lot of the spiciness. Include some or all of the seeds to your preference.

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Ingredients

2 slices white bread
2 tablespoons butter, divided
2 tablespoons Dijon mustard
1 cup grated sharp cheddar cheese
1 serrano chile, finely chopped, plus a few slices for garnish
1/4 cup rough-chopped cilantro, plus a few leaves for garnish
1/2 red onion, thinly sliced
2 eggs
Kosher salt as needed

Directions

Toast the bread slices to a light golden brown. Spread them with 1 tablespoon of the butter, then with Dijon mustard. Combine the cheese, chile, cilantro, and onion in a bowl and toss to blend. Divide the cheese mixture between the bread slices and pile on top. Place bread on a baking sheet.
Preheat the broiler to high and place an oven rack 6 inches from heat. Broil the cheese-topped bread until lightly golden brown, about 4 minutes.
Meanwhile, melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Crack the eggs into the skillet, and sprinkle with salt. Cook the eggs until the whites are firm and yolks are runny, about 5 minutes. Top each piece of bread with a sunny-side up fried egg, cilantro leaves and more chiles, and serve immediately.