We heard about Eggs Kejriwal first when Tejal Rao's piece appeared in The New York Times and have been meaning to make it since then. But it came to fruition just a couple of weeks ago when the summer vacation was coming to a close and we needed just something special for that send off.
Yes, even though it's called Kejriwal it has nothing to do with Arvind Kejriwal, rather it originated in Mumbai five decades ago. Rao's fascinating history of toast, egg and cheese is here.
We followed most of the recipe through, but there is tons of variations that can be done and we have done a couple and have several more in mind. Instead of mustard, we have tried it with harissa, or another turkish pasta Aswin brought home recently, and have dressed it up with Zatar (which has become routine) and each time it tastes delicious.
It makes a perfect brunch center piece because it cooks quickly. Once the guests arrive, just grill the cheese in the oven and top it with the eggs and serve.
Here is the recipe from The New York Times with some adaptions.
Ingredients:
(serves 2-3)
2-3 slices of bread (we just used regular bread but a thick slice will work out nicely)
11/2 tspoon butter (1/2 tspoon for each slice)
1 1/2 spoon mustard (1/2 tspoon for each slice)
2 tbspoon minced onion
1 tbspoon minced cilantro
2 green chillies sliced (can be increased or changed based on heat preferences)
2-3 eggs
2 tbspoon grated cheddar cheese
salt and pepper to taste
1/2 spoon zatar.
Method:
Mix the onion, cilantro and the minced chilies in a bowl.
Butter the toast and fry it in a pan lightly. Then add the mustard on one side and put it on a try, mustard side up. This is where we have also added something different too I earlier mentioned - the turkish paste, the harissa sauce.
Now switch the oven to broil and put the onion-cilantro mix generously on top of the mustard. Then add the cheese and slide the slices in the oven. Keep an eye as the cheese melts quickly.
Now, in the same pan where the bread was fried, add some oil and fry eggs, one for each slice. We kept the yolk melty and it was made it easier to scoop up a little bit everything together in one bite.
Once the bread it out, slide the egg on top of the slice and garnish with a pinch of zatar.
Serve warm.
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