Egg Kejriwal On Whole-Wheat Toast
A legendary Mumbai club snack that transforms simple toast into something extraordinary. A perfectly fried egg sits atop melted cheese and whole-wheat bread, all blanketed with a fiery green chili-coriander chutney and a sprinkle of kashmiri chili. It is a quick, satisfying, and gloriously messy open-faced sandwich.
For 2 servings
- mix · ~2 min
Make the green chutney.
1.Combine coriander leaves, green chili, lemon juice, and a pinch of salt in a blender.2.Blend to a coarse paste without adding any water. Scrape down sides as needed.TIPAvoid adding water — the chutney should be thick and intensely flavored to stand up to the rich egg and cheese. - prep · ~3 min
Toast the bread and layer with cheese.
1.Toast the whole-wheat bread slices until golden and crisp.2.While still hot, spread butter lightly on one side of each toast.3.Immediately place sliced cheese on the buttered side so it begins to melt.TIPButter the toast while it is piping hot so the cheese softens gently from the residual heat. - fry · ~4 min
Fry the eggs sunny-side up.
1.Heat oil in a non-stick pan over medium-low heat.2.Crack the eggs gently into the pan, keeping the yolks intact.3.Sprinkle with salt and black pepper.4.Cook until the whites are fully set but the yolks are still runny (3-4 minutes).TIPKeep the heat medium-low — high heat will make the egg whites rubbery and brown the bottom before the top is set. - assemble · ~1 min
Assemble the Egg Kejriwal.
1.Place each fried egg directly over the cheese-topped toast.2.Spoon the green chutney generously over the egg white, avoiding the yolk.3.Finish with a light dusting of Kashmiri red chili powder.TIPServe immediately while the yolk is still molten — cutting into it creates an instant rich sauce for the toast.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the chutney, use a mix of green chilies with seeds for heat and without for milder flavor.
- 2Toast the bread until deeply golden to prevent sogginess from the egg yolk and chutney.
- 3Use processed cheese like Amul or cheddar; it melts smoothly and does not separate.
- 4Fry the eggs over medium-low heat to keep the yolks runny and the whites tender.
- 5Avoid spooning chutney over the yolk — it stays vibrant and unbroken for the perfect first bite.
- 6Assemble just before serving; standing time makes the toast lose its crunch.
- 7Double the chutney batch and refrigerate it for up to 3 days — great with parathas or samosas.
Adapt it for your goals.
High-Protein
Swap whole-wheat bread for a slice of grilled paneer or a thick dosa — keeps the base sturdy and adds extra protein for a post-workout snack.
Low OilLow-Oil
Toast the bread in a dry pan, skip the butter, and use a non-stick pan to fry eggs with just a spritz of oil — reduces fat without losing the crispy texture.
VeganVegan
Replace the egg with a firm tofu slice seasoned with kala namak (black salt), and use a vegan processed cheese — the chutney and chili powder keep it bold.
JainJain
Omit the onion and garlic (already absent here), replace egg with a potato-based patty, and use no-root vegetables in the chutney — follows Jain dietary rules.
Smoky TwistSmoky Twist
Add a pinch of smoked paprika or a drop of liquid smoke to the chutney — gives the dish a barbecue-esque depth that pairs surprisingly well with the runny yolk.
Why this is on our healthy list.
Good Source of Protein
Eggs provide high-quality complete protein, essential for muscle repair and satiety, while the cheese adds a smaller boost. This dish delivers a solid protein punch for breakfast or a snack.
Rich in Vitamin A
Egg yolks and green chilies both contain Vitamin A, supporting eye health and immune function. The coriander chutney adds additional beta-carotene.
Contains Dietary Fiber
Using whole-wheat bread instead of white bread increases the fiber content, aiding digestion and providing steady energy release.
Low in Added Sugar
This savory recipe contains no added sugars, making it a diabetes-friendly option when portioned appropriately.
Frequently asked questions
Yes, the chutney can be refrigerated in an airtight container for up to 3 days. Bring it to room temperature before spooning over the hot toast.
