Eggs Kejriwal for Two
Kerigiwal (cage-ree-vahl) is a spicy egg-and-cheese on toast which has its roots in the social-club circuit of Mumbai, though chefs in London, New York and San Fracisco have riffed on it recently. 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.
Ingredients
- 2 thick slices Pullman bread or any four corners sandwich bread
- 1 tbsp. butter, softened
- 2 tsp. yellow mustard
- 4 ounces Cheddar cheese, grated
- 1 serrano chile, finely sliced
- 2 tbsp. cilantro leaves, washed and chopped
- 1 tbsp. red onion, minced
- 2 large eggs
- Salt and pepper, to taste
- Ketchup, optional
Instructions
- Butter the bread on both sides and lightly brown in a frying pan.
- Smear one side of the toasts with mustard; transfer to a sheet pan; mustard-side up and turn on the broiler.
- In a medium bowl, mix together the cheese, chile, cilantro and onion; split evenly between the toasts.
- Place under the broiler just until the cheese is melted; be careful to not walk away, as depending on the oven, this may burn very quickly.
- Remove from the broiler; set aside.
- While 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; serve with ketchup on the side, if using.
Notes
Try making this with corn tortillas which is a fantastic and satisfying breakfast or snack; instead of using ketchup, consider tomatillo salsa.