Kejriwal

Serves 1

80g mature cheddar, grated 1 or 2 thick slices of white bloomer, sourdough or brioche 1 or 2 large eggs (one per slice) 2 spring onions, chopped 1 green chilli, very finely chopped Coarsely-ground black pepper 1 tsp vegetable oil (optional)

to serve

Tomato ketchup

1 Let the cheese come up to room temperature so it’s workable.

2 Meanwhile, heat the oven to 240C/ Fan 220C/Gas 9 and place a baking tray inside to warm up.

3 Toast the bread until lightly brown on both sides and set aside to cool.

4 One at a time, crack the eggs into a cup, keeping the yolks intact.

5 Keep a small handful of grated cheese (roughly 10g), 1 tsp spring onion and a pinch of green chilli to one side for later, then mix the remaining cheese, spring onion and green chilli in a bowl with plenty of black pepper. Using a spoon, work the cheese into a paste by pressing it firmly against the side of the bowl.

6 Spread the cheese mix evenly over the toast and press it with the back of a spoon to create a firm, even layer. Place the toast on the pre-heated baking tray and cook for 6-8 mins, until deep golden and bubbling.

7 While the chilli cheese toast is cooking, warm a frying pan over a high heat and add the oil. Gently tip the eggs into the hot pan and add extra black pepper. Top with the reserved cheese, onion and chilli, then place the frying pan in the oven and cook for 2 mins, or until the cheese is melted and the egg whites are cooked, but the yolks are still runny.

8 Carefully slide the eggs onto the cheese on toast and serve immediately with ketchup.