Cheesy Egg Toasts
Chetna Makan's recipe for cheesy egg toast with coriander-yogurt chutney, inspired by the Mumbai dish known as kejriwal.
Ingredients
Coriander Yogurt Chutney
- 1¾ 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
- 3½ 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
Instructions
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.