Food Ingredients Eggs Spice Up Your Morning With Cheesy Eggs Kejriwal 4.5 (2) 1 Review This breakfast originated in Mumbai and has become a favorite around the world. By Chandra Ram Chandra Ram Chandra Ram leads the digital food strategy for Food & Wine. She has 15 years experience writing and editing food content and developing recipes. A former restaurant cook and server, she also writes cookbooks. Food & Wine's Editorial Guidelines Published on December 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Photo: Matt Taylor-Gross / Food Styling by Barrett Washburne Active Time: 10 mins Total Time: 10 mins Yield: 2 servings This dish was created at the Willingdon Sports Club in Mumbai in the 1960s, in honor of Devi Prasad Kejriwal, a member who often requested a version of this dish of eggs on cheese toast. His family did not eat eggs, so he asked that his eggs on toast be disguised. The kitchen responded by topping the eggs with a blanket of broiled chiles and cheese, a treat that has garnered affection all over the world since then. Frequently asked questions What cheese should you use for Eggs Kejriwal? It’s thought that the original version of this dish was made with Amul, a processed Indian cheese. We prefer the salty sharpness of cheddar, but provolone, pepper Jack, and Gouda also work well here. Feel free to mix and match your cheeses. Notes from the Food & Wine Test Kitchen You can control the amount of heat you get from the chiles by deciding whether to remove or keep the seeds, which hold a lot of the spiciness. Include some or all of the seeds to your preference. Ingredients 2 slices white bread 2 tablespoons butter, divided 2 tablespoons Dijon mustard 1 cup grated sharp cheddar cheese 1 serrano chile, finely chopped, plus a few slices for garnish 1/4 cup rough-chopped cilantro, plus a few leaves for garnish 1/2 red onion, thinly sliced 2 eggs Kosher salt as needed Directions Toast the bread slices to a light golden brown. Spread them with 1 tablespoon of the butter, then with Dijon mustard. Combine the cheese, chile, cilantro, and onion in a bowl and toss to blend. Divide the cheese mixture between the bread slices and pile on top. Place bread on a baking sheet. Preheat the broiler to high and place an oven rack 6 inches from heat. Broil the cheese-topped bread until lightly golden brown, about 4 minutes. Meanwhile, melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Crack the eggs into the skillet, and sprinkle with salt. Cook the eggs until the whites are firm and yolks are runny, about 5 minutes. Top each piece of bread with a sunny-side up fried egg, cilantro leaves and more chiles, and serve immediately. Rate It Print