Plates of toast with eggs and avocado spread, with cups of tea
Photography, Nassima Rothacker

Cheesy Egg Toasts

Chetna Makan's take on a classic Mumbai breakfast dish.

Indian-British Chef Chetna Makan created this recipe – and her Coffee Cake With Cardamom and Quick Pistachio Kulfi – to make traditional Indian flavours easier to recreate in homes around the world. “Eggs are my favourite for Sunday mornings, and this is my upscaled egg dish for special weekend brunches,” she writes. “Inspired by the famous Mumbai dish eggs kejriwal, this cheesy toast has a layer of chutney for added flavour, then is topped with a perfectly fried egg for a wholesome and delicious start to your day of relaxing.”

Plates of toast with eggs and avocado spread, with cups of tea

Cheesy Egg Toasts

Chetna Makan's recipe for cheesy egg toast with coriander-yogurt chutney, inspired by the Mumbai dish known as kejriwal.
Course Breakfast, Brunch
Cuisine British, Indian
Servings 4


Coriander Yogurt Chutney

  • oz coriander leaves
  • ¾ oz mint leaves
  • 4 green chilies roughly chopped
  • ½ inch (1 cm) piece fresh root ginger, peeled and roughly chopped
  • juice of 1 lime
  • 1 tbsp water
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 2 tbsp natural yogurt

Cheesy Egg Toasts

  • oz (100 g) cheddar cheese grated
  • 1 green chili roughly chopped
  • 1 handful coriander leaves and stems finely chopped
  • 4 spring onions finely chopped
  • 4 slices sourdough bread or any bread of your choice
  • 4 tbsp Coriander Yogurt Chutney
  • 2 tbsp olive oil
  • 4 eggs
  • salt and freshly ground black pepper
  • chili flakes to garnish


Coriander Yogurt Chutney

  • Put all the ingredients, except the yogurt, into the bowl of a blender and blitz to a purée. Add the yogurt and blitz again to incorporate it. (Store any remiaing chutney in an airtight container in the refrigerator for 3 to 4 days.)

Cheesy Egg Toasts

  • Preheat a grill on a medium setting.
  • Combine the cheese, chilli, coriander and spring onions in a bowl and mash the ingredients up well by hand or using a fork. Set aside.
  • Toast the bread in a toaster or in a frying pan over a medium heat for 1 minute until lightly golden.
  • Spread 1 tbsp chutney over one side of each slice of bread. Now spread the cheese mixture over this. Transfer the topped bread slices to a baking tray and grill for 3 to 4 minutes until the cheese has melted and turned golden.
  • Meanwhile, heat the oil in a frying pan over a medium heat. Break the eggs into the pan, cover the pan with a lid and cook for 3 minutes until the whites are cooked but the yolks are still runny. Place 1 fried egg on each slice of cheesy toast, sprinkle with salt and pepper and chilli flakes and serve immediately.

A teal blue cookbook titled "Chetna's Indian Feasts" in a light tan frame

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