Browsing Tag

Dijon Mustard

Breakfast, Cheese, Dinner, Eggs, Recipes, Sandwiches

Cheesy Eggs Kejriwal

February 29, 2024

Named after the late Devi Prasad Kejriwal, this iconic egg dish was created in the 1960s at the Royal Willingdon Sports Club in Mumbai. As the legend goes, Mr. Kejriwal’s family did not consume eggs (they were vegetarians but he loved eggs) so he got his egg fix at the club. He asked the waiters to make him eggs on toast with melted cheese and green chiles. Soon, others at the club were asking the waiters to bring them what Kejriwal was having and the rest is history. In 2016 the New York Times called Eggs Kejriwal one of the best dishes of the year. And little wonder: It is so delicious.

There’s nothing fancy about this dish even though it originated at a prestigious sports club. Sometimes just a few humble ingredients can be turned into something truly delightful.

You can switch out the red onion for white, and use jalapeños instead of serranos.

There are many versions of Eggs Kejriwal that exist today. Make it your own by using your favorite cheese (a good melting cheese) such as pepper jack. You can’t go wrong with sharp cheddar cheese which I used here.

Some versions of this dish spread Dijon mustard over the toasted bread before layering on the other ingredients. Now that I’ve made this a few times, I wouldn’t have it any other way. The mustard adds a pleasant zing to the dish that’s most welcome with the rich melted cheese and fried egg.

Ooooh! Melted cheddar with cilantro, serrano peppers and onions on toasted sourdough bread waiting for a perfectly fried egg.

I can’t think of a better breakfast or lunch than Eggs Kejriwal. It is spicy, cheesy and very comforting.

Cheesy Eggs Kejriwal
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Cheesy Eggs Kejriwal

Recipe by Kiyo
Servings

2

servings

Adapted from Food & Wine magazine

Ingredients

  • 2 slices sourdough bread or bread of your choice

  • 2 tablespoons butter, divided

  • 1 tablespoon Dijon mustard

  • 1 cup (2 ounces or 57g) grated sharp cheddar or substitute with your favorite melty cheese

  • 1 serrano chile, finely chopped, plus a few slices for garnish (or jalapeño)

  • 2 tablespoons chopped cilantro, plus more for garnish

  • 1/4 cup (.05 ounces or 15g) red onion, thinly sliced

  • 2 large eggs

  • Kosher salt

  • Freshly ground black pepper

Directions

  • Toast the bread slices to a light golden brown and spread with 1 tablespoon of butter, or butter bread and brown in a skillet. Add mustard to one side of each bread. Combine cheese, chile, cilantro, and onion in a bowl and toss to blend. Divide cheese mixture between the bread slices and pile on top. Place bread on a baking sheet.
  • Turn toaster oven broiler to high (or heat oven broiler on high) with oven rack 6 inches from heat. Broil the cheese-topped bread until the cheese has melted, about 3 minutes, checking occasionally to avoid burning the toast.
  • Meanwhile, melt the remaining 1 tablespoon of butter in a medium nonstick skillet over medium heat. Crack eggs into skillet and sprinkle with kosher salt and black pepper. Cook eggs until the whites are firm and the yolks are runny, about 4 minutes, adjusting heat as needed. Top each piece of bread with the fried egg, reserved chiles and cilantro. Serve immediately.

Notes

  • Taste the chile to see how spicy it is before adding all of it to the cheese mixture. Chiles from markets can vary in heat. Use the amount that suits your taste.
Beans, Dinner, Lactose Free, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Roasted Green Beans with Caper Butter

March 1, 2023

Sometimes just a few simple ingredients can turn a dish into a delectable treat, as is the case with these roasted green beans. Though there’s nothing fancy about this side dish, it reminds me of something I might find at a fine restaurant. I love how uncomplicated this recipe is. You can have it ready in less than 30 minutes.

Capers are the definition of a flavor bomb. Briny, bold, salty and tart they add umami to the butter and other ingredients. The lemon zest adds a bright flavor and the fresh thyme (don’t leave it out!) is just delightful with the roasted beans. This basic compound butter can be whisked up in a jiffy.

The green beans are quickly roasted at high heat, 450 degrees for just about 12 minutes, or until slightly charred in areas.

Once roasted, the beans get tossed with the caper butter before being served.

Roasted Green Beans with Caper Butter
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Roasted Green Beans with Caper Butter

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 1 pound fresh green beans, ends trimmed

  • 2 teaspoons olive oil

  • kosher salt

  • freshly ground black pepper

  • 2 tablespoons Earth Balance Buttery Sticks for lactose free version (or regular butter), softened

  • 1 1/2 teaspoons Dijon style mustard

  • 1 1/2 teaspoons chopped fresh thyme (not packed)

  • 2 teaspoons capers, drained and chopped

  • 1/2 teaspoon lemon zest (add additional 1/2 teaspoon for zestier flavor)

Directions

  • Preheat oven to 450 degrees. Line a sheet pan with foil for easy clean up.
  • Toss green beans with olive oil. Sprinkle with kosher salt and freshly ground pepper.
  • Roast green beans (in one layer) for 10-12 minutes or until lightly charred in areas, stirring once. They will soften a bit more once they are out of the oven.
  • Meanwhile, in a small bowl, stir together Buttery Sticks (or regular butter), mustard, thyme, capers, lemon zest and a dash of salt. Toss roasted green beans with the butter and serve immediately.
Lactose Free, Pasta, Recipes, Side Dishes, Summertime Meal

Tuna Macaroni Salad

April 21, 2022

Tuna Macaroni Salad

This tuna macaroni salad is delicious and quick to make with ingredients you already have in your pantry.  It makes the perfect side dish for sandwiches, grilled chicken, tofu, pork or any of your favorite grilled foods.  Include it as part of your bento lunch along with a spam musubi or katsu sando.

Tuna Macaroni Salad Ingredients

I love crispy bits of celery in my salads though you can leave it out if it’s not your thing.  That goes for the onion as well.  When using them raw, I go for sweet onions that have a more subtle flavor than their yellow or red counterparts. 

Sweet Onion, Celery, Chopped Bread & Butter Pickles

You may use sweet relish right out of the jar or chop bread and butter pickles for a chunkier, crisper texture.

Tuna Macaroni Salad & Roast Beef Sandwiches

Serve the salad after it has chilled for at least 3 hours.  Everyone will enjoy this summertime side dish. 

Tuna Macaroni Salad

Tuna Macaroni Salad
 
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Adapted from NYT Cooking
Author:
Serves: 6
Ingredients
  • 8 ounces elbow macaroni
  • 1 can (5 ounce) tuna in water, drained
  • 1 hard boiled egg, peeled and smashed with a fork
  • ¾ cup mayonnaise
  • ¼ cup chopped bread and butter pickle chips or sweet relish
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon onion powder
  • ¼ teaspoon freshly ground black pepper
  • ½ cup chopped celery
  • 2 tablespoons sweet onion, finely chopped
  • paprika for garnish
Preparation
  1. Bring a large pot of well-salted water to a boil and cook the macaroni according to package instructions. For this salad you don't want the pasta to be al dente, but fully cooked. Drain, rinse with cold water until the pasta is cool. Pour pasta onto a clean kitchen towel or a few stacks of paper towels to dry thoroughly.
  2. Meanwhile, mix the mayonnaise with the chopped pickles or sweet relish, Dijon mustard, onion powder, and pepper. In a large mixing bowl, combine the cooked macaroni with the tuna, egg, celery and onion. Fold in the mayonnaise dressing until macaroni is evenly coated.
  3. Taste and add kosher salt and more mayonnaise as needed. Cover and refrigerate for a least 3 hours until well chilled. Sprinkle with paprika before serving.
  4. Notes: Salad can be made 1 day in advance (keeps well for 3 days). Double the recipe to feed a larger crowd.

 

Dinner, Dressing, Lactose Free, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Champagne Vinegar & Dijon Vinaigrette

November 11, 2020

Champagne Vinegar & Dijon Vinaigrette Dressed Salad

I love tangy vinaigrettes that have nearly equal parts of acid to oil.  Lettuces, arugula, tomatoes, cucumbers and so many other greens really benefit from a vibrant dressing.  If there is too much oil and not enough acid, the salad can taste bland and heavy.  Add a few grinds of black pepper and a sprinkling of kosher salt just before serving for the perfect finishing touch.

Champagne Vinegar & Dijon Vinaigrette Ingredients

Champagne vinegar is at the top of my list when it comes to making salad dressings.  It has a crisp yet light flavor and seems less acidic than other white wine vinegars. It makes a beautiful dressing especially when combined with Dijon mustard and olive oil.  Not all brands of champagne vinegar are alike. I’ve tried a few that were not as smooth and flavorful as the brand I now use exclusively, O Champagne Vinegar found at Whole Foods.  It may be bit more expensive than white wine vinegars, but it is definitely worth the price.  A good dressing brings together a salad by complimenting all of the fresh vegetables in your bowl.  On another note, the little twirl whisk pictured above is my favorite kitchen utensil for mixing up dressings.  It whisks up the ingredients thoroughly and quickly.

Champagne Vinegar & Dijon Vinaigrette

This dressing will keep well in the refrigerator for about 1 week.

Champagne Vinegar & Dijon Vinaigrette Tomato Salad

Champagne Vinegar & Dijon Mustard Vinaigrette Dressed Salad

Champagne Vinegar & Dijon Vinaigrette
 
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Author:
Serves: ¾ cup
Ingredients
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • ¼ cup + 1 tablespoon champagne vinegar (O Champagne Vinegar recommended)
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon kosher salt + more for serving
  • few grinds of freshly ground black pepper + more for serving
  • 1 teaspoon finely minced shallot, optional
Preparation
  1. Whisk Dijon mustard, honey, minced shallot if using, salt and pepper in a small bowl. Whisk in champagne vinegar. Slowly add olive oil and whisk until vinaigrette is fully emulsified. Chill until ready to serve.
  2. Place salad ingredients in a large bowl and toss with some of the vinaigrette. Transfer salad to individual serving bowls or plates, sprinkle a bit of kosher salt and black pepper over each salad (optional). Dressing will keep for 1 week refrigerated.

 

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