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Indian

Egg Kejriwal

Contains egg (no meat or fish)

Mumbai's club-room favourite: thick toast spread with green chilli, topped with melted cheese and a fried egg, sharpened with mustard.

Egg Kejriwal is an Indian egg dish, ready in about 13 minutes and made with white bread, cheddar and egg. It serves 1 and is rated beginner to cook.

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Prep
5 min
Cook
8 min
Total
13 min
Serves
1
Level
Beginner
Calories
648

Ingredients

1 serving

Equipment

Method

  1. Step 1

    Toast the bread on one side under a hot grill or in a pan until golden. Butter (opens in a new tab) the untoasted side and spread thinly with mustard.

    Food cooking over a grill
    How it looks · Photo: Malte Luk on Pexels

  2. Step 2

    Scatter over the chilli, onion (opens in a new tab) and cheese and grill until the cheese melts and bubbles.

    • 3 min
    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

  3. Step 3

    Meanwhile fry the eggs (opens in a new tab) sunny-side up in a little butter (opens in a new tab) until the whites are set. Slide one onto each toast, season and scatter with coriander.

About this dish

Origin
Mumbai, Maharashtra, India · Commonly attributedAssociated with the Willingdon Club in Mumbai and named after a member who ordered it there, reportedly in the 1960s.More food from India
Dish
Breakfast · Brunch · Snack · Egg dishes · Sandwiches
Cooking method
Toasted, Pan-fried, Broiled / grilled under heat
Taste
savoury, spicy (chilli heat), rich
Diet
Vegetarian (lacto-ovo) · No nut ingredients · High-protein
All labelsVegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein
Worked out from the ingredients. How labels work
Cook more with
White bread · Cheddar · Egg · Butter · Prepared mustard · Green chilli
Techniques
Broiling · Toasting · Pan-frying · Spice roasting (dry-roasting)

Allergens

  • Contains: Milkfrom white bread, butter, cheddar
  • Contains: Eggsfrom white bread, egg
  • Contains: Wheatfrom white bread
  • Contains: Glutenfrom white bread
  • May contain: Soyfrom white bread
  • May contain: Sesamefrom white bread
  • Contains: Mustardfrom prepared mustard
  • May contain: Sulphitesfrom prepared mustard

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

648 kcal per serving

Estimated

1 serving ≈ 245 g · recipe makes 1

Where the energy comes from

  • Protein 20%
  • Carbohydrate 19%
  • Fat 61%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy648 kcal264 kcal
Protein31.7 g12.9 g
Carbohydrate31.4 g12.8 g
Net carbohydrate29.5 g12 g
Sugars4.2 g1.7 g
Added sugars0 g0 g
Fibre1.9 g0.8 g
Fat43.7 g17.8 g
Saturated fat22.6 g9.2 g
Trans fat——
Cholesterol464 mg189 mg
Sodium——
Salt equivalent——
Vitamins & minerals per serving
Potassium
302 mg
Calcium
573 mg
Iron
4.1 mg
Magnesium
46 mg
Vitamin A (RAE)
479 µg
Vitamin C
15 mg
Vitamin D
2.4 µg
Vitamin B12
1.6 µg
Folate (DFE)
163 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: onion.
  • Not counted (tiny amounts or “to taste”): salt, black pepper — so sodium is shown as unknown.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Food safety

  • Runny or lightly cooked eggs: the UK Food Standards Agency says hen eggs with the British Lion mark or from the Laid in Britain scheme can be eaten lightly cooked by everyone, including young children, pregnant people and older adults (but not people who are severely immunocompromised). Otherwise — and following USDA advice in the US — cook eggs until white and yolk are firm for vulnerable groups, or use pasteurised eggs. Duck, goose and quail eggs should always be cooked through.

Storage

  • Serve immediately.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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