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Breakfast

Dishoom's Kejriwal recipe

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Dishoom's Kejriwal is great for breakfast or lunch. Make it really special by adding Dishoom’s Masala Beans.

  • Prep10m
  • Cook10m
  • Total20m

The recipe for Dishoom’s Masala Beans recommends serving them with Kejriwal or a Parsi Omelette. Kejriwal is basically cheese on toast, topped with a fried egg. I didn’t need much convincing. Masala Beans are great on plain, buttered toast so you can imagine how good they are here. 

For me, this breakfast is up there with Dishoom’s Bacon Naan Roll. The Parsi Omelette will be happening soon too. The Dishoom cookbook (affiliate link) has provided nothing but hit after hit so it’d be silly not to, really.

Notes

Ideally you’ll have an ovenproof frying pan to finish the eggs in the oven. If you don’t, cook the eggs fully in the frying pan then top with the reserved cheese, spring onion and chilli. The cheese won’t melt as much but it's not a big deal.


Recipe credit

Dishoom: From Bombay with Love (affiliate link).

Recipe

Dishoom's Kejriwal

  • Prep10m
  • Cook10m
  • Total20m
Serves: 2

Ingredients

  • 80g mature cheddar cheese, grated
  • 1 or 2 thick slices of sourdough, bloomer or brioche (depending on size and hunger levels)
  • 2 spring onions, finely sliced
  • 1 green chilli, diced
  • black pepper
  • 1 tsp vegetable oil
  • 1 or 2 eggs (1 per slice of toast)

Method

  1. Let 80g of grated Cheddar cheese come up to room temperature. It needs to be soft and pliable.
  2. Heat your oven to 240°C (220°C fan) and put a baking tray inside to warm up.
  3. Lightly toast 1 or 2 slices of bread then set to one side.
  4. Slice 2 spring onions and finely dice 1 green chilli.
  5. Reserve 10g of cheese, 1 teaspoon of sliced spring onion and a pinch of diced green chilli. Set to one side.
  6. Add the remaining cheese, spring onions and green chilli to a bowl. Add lots of black pepper and mix well, squashing the mixture into the sides of the bowl to make a paste.
  7. Using the back of a spoon, push the cheese mixture into the toast, spreading it to the edges. Place the toast onto the warmed oven tray and cook for 6-8 minutes until the cheese turns golden brown.
  8. While the chilli cheese toast bakes, place an ovenproof frying pan over a high heat and add 1 teaspoon of vegetable oil. See the notes if your pan isn’t ovenproof. Crack 1 or 2 eggs (1 egg per slice of toast) into a bowl, keeping the yolk(s) intact. Gently tip the egg(s) into the frying pan. Add some black pepper. Top with the reserved cheese, spring onion and chilli. Place the frying pan into the oven and cook for 2 minutes until the egg white(s) have set and the cheese has melted. The yolk(s) should still be runny.
  9. Slide the eggs onto the toast and serve immediately with ketchup or masala beans.

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