Sometimes I make a dish for the first time and as I taste it, I realize that I’m going to make it for years to come. That’s what happened with these eggs kejriwal.
Some of you are probably like, eggs kejri-what? Eggs kejriwal is best known in South Mumbai, where it’s often served at beach and sports clubs (or so I’ve read). I wish that I could try the eggs in Mumbai, but for now, I’ll settle for making them at home.
Eggs kejriwal is peak comfort food. It’s two slices of buttered toast layered with mustard, a spicy serrano chile, cheddar cheese, red onion and cilantro mix, and a fried egg on top. You put the toast slices in the oven to broil while the egg cooks. I could smell the cheddar melting in the oven.
When I took my first bite, I paused. This is SO good, I said to myself. I pictured making the dish for people I love, because when you strike dinner gold, you want to share it. This would also be a good dish to serve at brunch or lunch, or at midnight when you are hungry for no reason and you’re craving eggs kejriwal.
Here’s a good soundtrack for these eggs. It’s also good for weeks when it doesn’t stop raining and flash foods make driving to work almost impossible.
Eggs Kejriwal (from NYT Cooking)
1 Tbsp softened butter
2 thick slices bread
2 teaspoons mustard
4 oz sharp cheddar cheese, grated
1 serrano chile, finely sliced
2 Tbsps cilantro leaves, washed and chopped
1 Tbsp minced red onion
salt and pepper, to taste
Butter 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.
Mix 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.
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. Enjoy!
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