Recipe Details
Eggs Kejriwal
By Tejal Rao
Updated Jan. 19, 2024
Recipe Overview
Total Preparation Time: 10 minutes
Rating: 5/5 (based on 3,070 reviews)
Number of Reviews: 289
Dish Profile
Eggs Kejriwal is a vibrant, spicy egg-and-cheese toast originating from Mumbai’s social-club culinary scene, where it emerged as a quick, satisfying staple for gatherings. Its bold flavors and adaptability have since inspired global interpretations in London, New York, and Oakland, solidifying its status as a versatile breakfast or midday snack. The dish balances creamy melted cheese, zesty spices, and a perfectly cooked egg on crusty bread, ideal for customization with varying cheese and chili preferences.
Ingredients (Serves 1)
2 slices high-quality bread (e.g., sourdough, crusty white loaf, or brioche)
1 tablespoon Dijon or whole-grain mustard (adjust for tanginess)
50g freshly grated cheese (e.g., sharp cheddar, mozzarella, or a blend of cheddar and parmesan)
1–2 green chilies (seeded/deseeded for spice control, finely chopped)
¼ red onion (finely diced, fresh)
2–3 fresh cilantro leaves (roughly torn, for freshness)
1 large egg (preferably free-range, for richness)
1 tsp olive oil (for frying)
Salt/black pepper (optional, for seasoning)
Step-by-Step Preparation
1. Toast the Bread
Preheat a toaster to medium-high (or oven to 375°F/190°C). Toast the bread slices until golden-brown and crisp on the exterior, with a soft interior (2–3 minutes). This ensures a sturdy base for the toppings.
2. Prepare the Cheese Mix
In a small bowl, combine the grated cheese, chopped green chilies, diced red onion, and torn cilantro. Season lightly with salt/pepper if needed (the cheese and chilies often provide sufficient flavor, but adjust to taste).
3. Melt the Cheese Layer
Spread the cheese mixture evenly over one side of the toasted bread. Place the bread on a baking sheet and broil for 2–3 minutes (watch closely to prevent burning) until the cheese bubbles, melts, and browns slightly at the edges.
4. Fry the Egg
Heat olive oil in a non-stick skillet over medium heat. Crack the egg into the pan and cook to medium-rare (1–2 minutes), allowing the white to set fully while keeping the yolk runny (traditional for this dish). For a firmer yolk, cook 2–3 minutes until the egg white is opaque and the yolk is partially set.
5. Assemble and Serve
Transfer the fried egg directly onto the bubbling cheese-topped bread. Garnish with extra cilantro or a drizzle of hot sauce (optional). Serve immediately for the best texture contrast: crispy bread, creamy melted cheese, and a tangy, runny yolk.
Chef’s Tips
Cheese Variations: For creaminess, substitute mozzarella for cheddar; add aged parmesan for depth.
Spice Control: Deseed chilies for mildness, leave seeds in for heat.
Egg Technique: Use a non-stick pan to prevent sticking; a covered skillet ensures even cooking.
Bread Choice: Artisanal sourdough enhances the dish’s texture, but any quality bread works.
Featured in: Mumbai-Style Egg, Cheese, and Toast Dishes