Egg Kejriwal ala BRFM
adapted from a recipe at NYT Cooking
Ingredients:
- 1 Tablespoon softened butter
- 1 thick slice of sturdy bread (from Native Bread or Amelia’s at the Winter Market)
- 1 teaspoon grainy or other mustard (from Batch No. 2)
- 3 oz. sharp cheese, grated (ask at Tulip Tree Creamery)
- 2 teaspoons minced red onion
- 1 teaspoon chopped green chile* (or more to taste)
- 1 farm fresh egg (from Schacht Farm or Phelps Family Farm)
- Salt and pepper to taste
- 1 Tablespoon chopped cilantro**
Directions:
- Butter the bread on both sides and lightly brown in a frying pan. Smear one side of the toast with mustard.
- Mix together the cheese, red onion, and chile and top the toast the toast with the mixture. Place under the broiler just until the cheese is melted.
- While the cheese is melting, fry the egg gently in the same pan used for the bread. Make sure the yolk is still soft and runny. Then gently slide the egg onto the toast and melted cheese. Top with the cilantro and enjoy!
*I don’t often have a green chile when I get in the mood for this dish, so I usually hit my fried egg with a couple dashes of tabasco or other hot sauce.
**In the summer, I get cilantro pesto from Anna at Farm to Product and use it instead of chopped cilantro.
This was a delightful discovery for me and hopefully for you as well. I think you could also play with switching out different breads, mustards, cheeses, and even herbs to suit your own taste. I know your mother probably told you not to play with your food, but with flavors like this, why not have fun?
