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Mar 22, 2018
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Baked: Eggs Kejriwal

April 7th 11:04am, 2017



The story behind this Indian dish goes that a man named Kejriwal was from a strict vegetarian community – even eggs were off-limits there. When he would visit a sports club in Mumbai, he indulged in a favorite dish: an egg on cheese toast covered with green chile chutney. It was was so tasty, the club added it to the menu, calling it Eggs Kejriwal.

I’ve created my own version of it using a soft burger bun, American cheddar, a perfectly fried egg and homemade serrano chile chutney. The chutney packs a nice kick at the end, but it’s definitely doable for those who can’t tolerate too much heat. You’ll have quite a bit of chutney leftover, but it will last three months if covered in the refrigerator. It’s lovely smeared on a sandwich with some cooling cucumbers or atop a burger or taco.


Eggs Kejriwal
1 serving

¼ medium red onion
3 serrano peppers, seeded
3 oz. fresh cilantro
½ oz. fresh mint
1 garlic clove
1 Tbsp. sugar
2 tsp. lemon juice
¾ tsp. kosher salt
2 slices cheddar cheese
1 split burger bun
2 tsp. butter
2 eggs

• Preheat the oven to 400 degrees.
• In the bowl of a food processor or blender, puree the onion, peppers, cilantro, mint, garlic, sugar, lemon juice and salt to make a chutney. Set aside.
• Put 1 cheese slice atop each bun half. Place on a baking sheet and toast 6 minutes, until the cheese is melted.
• Meanwhile, in a nonstick skillet over medium heat, melt the butter. Crack the eggs in the skillet and fry to desired doneness.
• Place the toasted buns on a serving plate. Top each with an egg and liberally cover with the chutney. Serve immediately. The remaining chutney will keep, covered and refrigerated, up to 3 months.

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings

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By Amrita Song

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