Kejriwal by Dishoom in Edinburgh
Dishoom share their Kejriwal recipe of an Indian twist on cheese on toast, with runny fried eggs and chilli that's perfect for a weekend brunch.
A few years ago on a trip to Bombay, the Dishoom team discovered this dish in the Willingdon Club. It is called the Kejriwal after a man who used to come in 30 years ago and order cheese on toast with spring onions, chillies and two fried eggs. We tried it and thought it would be fantastic for brunch – it’s fulfilling without being too heavy.
We do ours by mixing chilli into the cheese on the toast, then grilling two free range eggs, which have a real richness; the yolks then fall over the cheese. We top it off with a mix of more chilli and spring onions.
Co-founder of Dishoom, Shamil Thakrar is a big fan of having it at home on a Sunday morning – it’s a bit of an indulgence.
http://www.dishoom.com/edinburgh/
Breakfast is served Mon-Fri 8am-11:45am, Sat-Sun, 9am-11:45am
Dishoom Edinburgh, 3a St Andrew Square, Edinburgh EH2 2BD
Ingredients: serves 1
2 slices white bloomer bread
100g mature Cheddar, grated
2 spring onions, chopped
1 green chilli, cut in half lengthways then finely chopped
Cracked black pepper
1 tbsp oil
2 free range eggs
Method:
- Firstly, toast the bloomer slices until lightly browned.
- Mix the cheese, the onions, the chopped green chilli and cracked black pepper in a bowl.
- Put 2 tbsp of the mixture to one side, then mash the remaining mixture with the back of a spoon.
- Spread the mashed cheese mixture evenly on the toasted bread.
- Heat the oil in a frying pan.
- Place the cheese-on-toast under the grill to cook.
- Crack the eggs into the frying pan and fry until the whites are set and the yolks are golden and runny.
- Remove the cheese-on-toast from under the grill when it has started to slightly brown and begins to bubble on top.
- Slide the eggs on top of the cheese-on-toast, then sprinkle on the remaining cheese mixture that you put aside earlier. Garnish with some black pepper, and grill for a further minute.
- Serve immediately, with tomato ketchup on the side.
In association with Taste Communications.
www.tastecommunications.co.uk
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