Eggs Kejriwal

Eggs Kejriwal

Eggs Kejriwal is a simple and delicious Indian spicy cheese on toast with eggs. What’s not to like. Great for finally making up some of that little yellow carton of English Mustard you’ve got lurking in the cupboard.

It’s a little bit Raj. Served in the clubs of Mumbai. Good for a weekend brunch.
Quantities for one. You know what to do if you need more…

Ingredients

  • 2 slices of decent bread (I use our homemade crusty loaf) cut about 1-1.5cm thick
  • Colman’s mustard, enough to spread a thin layer on your toasted bread (make up the mustard from the powder per the instructions, best if done 10 minutes in advance to let the flavour develop.)
  • Chillies, thinly sliced. Your preferred type. As many as you like. Hot is good but remember the mustard is fiery too.
  • 1 Spring onion, thinly sliced, leave this out if you like it simpler
  • 100g mature cheddar
  • 25g butter
  • 1 fresh egg
  • Pepper and coriander for garnish

Method

  1. Make up your mustard
  2. Warm a plate, preheat the grill, and melt the butter gently in a small frying pan
  3. Grate the cheese into a bowl and mix with the chillies and spring onion
  4. Toast the bread lightly on both sides
  5. Spread a thin layer of mustard over your toast
  6. Top the that with the cheese and put under the grill till bubbling
  7. Meanwhile, crack the egg into the frying pan. Aim for a crisp-edged white and golden soft yolk
  8. Place the cooked egg on top of the toast, sprinkling it with coriander and grated pepper.
Serve the Eggs Kejriwal on your warmed plate.

Tortilla With Chorizo – A Spanish Classic

Tortilla with Chorizo and a Salad
Tortilla with Chorizo and a Salad

Many countries have their own version of an open omelette like this Tortilla with Chorizo. The Italians have frittata, the Spanish tortilla. In France it is Spanish omelette. You can make this veggie by adding more onion and no chorizo. Red pepper could appear, it’s up to you.

The time-consuming part of the recipe can be done in advance. That’s cooking the onion and potato with the herbs. It can be done well in advance, then reheated and cooking the chorizo for a few minutes, before adding the egg and spinach.

Ingredients

  • 3 tbsp olive oil
  • 400g/14oz new (salad, waxy) potatoes, cut into 1.5cm pieces
  • 1 onion, diced
  • 1 garlic clove, finely chopped or crushed
  • 2 bay leaves
  • 1 thyme sprig
  • 1 rosemary sprig
  • 1 tsp Espelette pepper or smoked paprika, and perhaps some hot paprika or chilli powder
  • pinch sea salt
  • 120g cooking chorizo, cut into small dice
  • 15g flat-leaf parsley, finely chopped
  • 80g spinach, chopped
  • 8 free-range eggs, beaten

Method

  1. Preheat the oven to 150C Fan
  2. Heat the oil a medium sauté pan or frying pan with a lid over a medium heat. Gently fry the potatoes, onion, garlic, bay leaves, thyme, rosemary, Espelette pepper and salt for 13–15 minutes. Stir regularly to avoid any colouring.
  3. Add the chorizo and fry for 5 minutes with the lid on so the flavours mingle.
  4. Pick out the bay leaves any large sprigs of herb, then add the parsley and spinach and stir for 30 seconds. I put the lid on to cause the spinach to wilt down slightly, otherwise, it can be a bit unruly. Remove from the heat, add the eggs and stir until evenly mixed.
  5. Pour the egg mixture into a 20cm non-stick, ovenproof frying pan (or, if it is suitable just use the pan you have been cooking with) and place in the oven for 15 minutes, until cooked. Leave to rest for 5 minutes before turning out on to a board or a large serving dish.
  6. Cut the tortilla into 4–6 wedge-shaped slices and serve warm.
Tortilla with Chorizo offers hundreds of opportunities for interpretation using different vegetables and herbs – be as creative as you like.