Named after the late Devi Prasad Kejriwal, this iconic egg dish was created in the 1960s at the Royal Willingdon Sports Club in Mumbai. As the legend goes, Mr. Kejriwal’s family did not consume eggs (they were vegetarians but he loved eggs) so he got his egg fix at the club. He asked the waiters to make him eggs on toast with melted cheese and green chiles. Soon, others at the club were asking the waiters to bring them what Kejriwal was having and the rest is history. In 2016 the New York Times called Eggs Kejriwal one of the best dishes of the year. And little wonder: It is so delicious.
There’s nothing fancy about this dish even though it originated at a prestigious sports club. Sometimes just a few humble ingredients can be turned into something truly delightful.
You can switch out the red onion for white, and use jalapeños instead of serranos.
There are many versions of Eggs Kejriwal that exist today. Make it your own by using your favorite cheese (a good melting cheese) such as pepper jack. You can’t go wrong with sharp cheddar cheese which I used here.
Some versions of this dish spread Dijon mustard over the toasted bread before layering on the other ingredients. Now that I’ve made this a few times, I wouldn’t have it any other way. The mustard adds a pleasant zing to the dish that’s most welcome with the rich melted cheese and fried egg.
Ooooh! Melted cheddar with cilantro, serrano peppers and onions on toasted sourdough bread waiting for a perfectly fried egg.
I can’t think of a better breakfast or lunch than Eggs Kejriwal. It is spicy, cheesy and very comforting.
Cheesy Eggs Kejriwal
2
servingsAdapted from Food & Wine magazine
Ingredients
2 slices sourdough bread or bread of your choice
2 tablespoons butter, divided
1 tablespoon Dijon mustard
1 cup (2 ounces or 57g) grated sharp cheddar or substitute with your favorite melty cheese
1 serrano chile, finely chopped, plus a few slices for garnish (or jalapeño)
2 tablespoons chopped cilantro, plus more for garnish
1/4 cup (.05 ounces or 15g) red onion, thinly sliced
2 large eggs
Kosher salt
Freshly ground black pepper
Directions
- Toast the bread slices to a light golden brown and spread with 1 tablespoon of butter, or butter bread and brown in a skillet. Add mustard to one side of each bread. Combine cheese, chile, cilantro, and onion in a bowl and toss to blend. Divide cheese mixture between the bread slices and pile on top. Place bread on a baking sheet.
- Turn toaster oven broiler to high (or heat oven broiler on high) with oven rack 6 inches from heat. Broil the cheese-topped bread until the cheese has melted, about 3 minutes, checking occasionally to avoid burning the toast.
- Meanwhile, melt the remaining 1 tablespoon of butter in a medium nonstick skillet over medium heat. Crack eggs into skillet and sprinkle with kosher salt and black pepper. Cook eggs until the whites are firm and the yolks are runny, about 4 minutes, adjusting heat as needed. Top each piece of bread with the fried egg, reserved chiles and cilantro. Serve immediately.
Notes
- Taste the chile to see how spicy it is before adding all of it to the cheese mixture. Chiles from markets can vary in heat. Use the amount that suits your taste.
