Cyrus’s chilli eggs for brunch
A cracking dish for easing into the day from Saturday Kitchen regular Cyrus Todiwala
Eggs kejriwal
This is more or less a variation of Bombay’s famous chilli cheese toast, and is sold in more places now than the creator could ever have envisaged. You will notice that it is served with ketchup – most Indians love to be served ketchup with omelettes and other kinds of egg, including fried eggs. Don’t ask me where that love came from, but it’s there.
SERVES 2 PREP 5 mins plus cooling COOK 15 mins EASY V 1 tsp salted butter, plus
1 heaped tbsp for spreading 1 small onion, inely chopped 2 thick slices bread
100g mature cheddar, grated
2 tsp English mustard
small bunch of coriander, inely chopped
1 2 green inger chillies, deseeded and inely chopped 3 large eggs
1 tbsp oil tomato ketchup, to serve (optional)
1 Melt the 1 tsp butter in a non-stick frying pan over a medium heat. Fry the onion for about 5-8 mins until soft, then set aside to cool.
2 Lightly toast the bread, spread with the 1 tbsp butter and place on a small baking tray.
3 Heat the grill to medium. Stir the onion, cheese, mustard, coriander, chilli and 1 egg together in a bowl along with some seasoning.
4 Spread the cheese mix over the toast slices and grill for 4-5 mins, or until set and bubbling.
5 Meanwhile, wipe the frying pan clean and heat the oil until nearly smoking. Fry the remaining eggs but keep the yolk runny. 6 Transfer the cheese on toast to plates, top each with a fried egg, season and serve with some ketchup, if you like.
GOOD TO KNOW calcium • folate
PER SERVING 620 kcals • fat 43g • saturates 20g • carbs 26g • sugars 7g • ibre 3g • protein 30g • salt 2.6g