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Title: Eggs Kejriwal
Categories: Breads, Cheese, Chilies, Vegetables, Herbs
Yield: 2 servings

1 tb Softened butter
2 sl (thick) Pullman bread
2 ts Mustard
4 oz Cheddar cheese; grated
1 Serrano chile; fine sliced
2 tb Cilantro leaves; washed,
- chopped
1 tb Minced red onion
2 lg Eggs
Salt & pepper
Ketchup (opt)

Butter the bread on both sides, and lightly brown in a
frying pan (use the pan you like most for frying eggs).
Smear one side of the toasts with mustard, and transfer
to a sheet pan, mustard-side up. Turn on the broiler.

Mix together the cheese, chile, cilantro and onion, then
split the mixture evenly between the toasts. Place under
the broiler just until the cheese is melted.

While the cheese is melting, fry the eggs in the same
pan you used to make the toast, until the white edges
are crisp, but the yolks are still soft. Gently loosen
the eggs from the pan, and slide one on top of each
toast. Season with salt and pepper, and serve with
ketchup on the side, if you like.

by Tejal Rao

Yield 2 servings

RECIPE FROM: https://cooking.nytimes.com

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