This spicy egg-and-cheese on toast has its roots in the social-club circuit of Mumbai, though chefs in London, New York and Oakland have riffed on it recently, too. The dish is quick and simple, ideal for breakfast or a hearty snack between meals, and can be customized with a variety of cheeses and toppings. To make this updated Eggs Kejriwal, toast good bread and smear it with mustard, then pile on some grated cheese mixed up with chopped up green chiles, red onion and cilantro leaves. Once the cheese is bubbling under the broiler, just slide on a fried egg.
- Serves: 2 persons
- 1tablespoon softened butter
- 2thick slices Pullman bread
- 2teaspoons mustard
- 4ounces Cheddar cheese, grated
- 1serrano chile, finely sliced
- 2tablespoons cilantro leaves, washed and chopped
- 1tablespoon minced red onion
- Salt and pepper, to taste
- Ketchup (optional)
Step 1Butter the bread on both sides, and lightly brown in a frying pan (use the pan you like most for frying eggs). Smear one side of the toasts with mustard, and transfer to a sheet pan, mustard-side up. Turn on the broiler.
Step 2Mix together the cheese, chile, cilantro and onion, then split the mixture evenly between the toasts. Place under the broiler just until the cheese is melted.
Step 3While the cheese is melting, fry the eggs in the same pan you used to make the toast, until the white edges are crisp, but the yolks are still soft. Gently loosen the eggs from the pan, and slide one on top of each toast. Season with salt and pepper, and serve with ketchup on the side, if you like.