Egg in the Hole Pimiento Grilled Cheese with Lemony Celery Slaw

From Chef-Fromager Tia Keenan
Egg-in-the-Hole Pimiento Grilled Cheese

Tia Keenan

A kicky sandwich that oozes Southern charm

This recipe is from Tia Keenan, a chef fromager, food industry consultant and cheese-industry pioneer based in New York City. Keenan has worked with celebrated resautrants Caselulla and The Modern as well as Murray’s Cheese and Bien Cuit Bakery. Her work has been praised in various media outlets, including Food & Wine, The New York Times, and The Cooking Channel. In Tia's words:

"Pimiento (or Pimento) Cheese may be the “caviar of the South,” but Midwest cheese church Zingerman’s nails this downhome delicacy: it’s a creamy, zippy bite, with a tickling heat that commands: Keep. Eating. Slathered on earthy pumpernickel bread, with cooling, crunchy celery slaw buttressing an oozing egg-in-the-hole, it’s a kicky sandwich that oozes charm."

4
Servings
106
Calories Per Serving
Deliver Ingredients

Ingredients

Make the Slaw

  • Celery Stalks
  • 1  Teaspoon  Rice Wine Vinegar
  • 1/2  Lemon
  • 1  Tablespoon  Grapeseed Oil
  • 1/4  Teaspoon  Celery Seed
  • Parsley
  • Salt
  • Pepper

Make the Sandwiches

  • Loaf of Pumpernickel Bread
  • 6  Ounces  Zingerman's Pimento Cheese
  • Clarified Butter
  • Eggs

Directions

Make the Slaw

Thinly slice on a diagonal 4 celery stalks and toss with 1 teaspoon rice wine vinegar, the juice and zest of half a lemon and 1 tablespoon grapeseed oil. Add 1/4 teaspoon celery seed and salt and pepper to taste. Toss in a handful of celery and parsley leaves.

Make the Sandwiches

Pre-heat a cast iron pan over medium heat on the stovetop and heat the oven to broil.

Spread clarified butter on the outside of two slices of pumpernickel bread. Sandwich a generous amount of Zingerman’s Pimento Cheese in between the bread, and cut a hole in the sandwich with a biscuit cutter or inverted glass. Reopen the sandwich and add a generous amount of celery slaw, being mindful to keep the slaw tucked into the bread, away from the [soon to be egg-filled] hole. Put the sandwich in the cast iron pan, crack an egg into the cutout hole, and cook 3-4 minutes, until the egg is set on the bottom and the bread is browned. Transfer the sandwich to a sheet pan and broil until the whites of the egg are completely cooked (the yolk should still be runny). Serve immediately with a side of extra slaw. 

Nutritional Facts

Total Fat
6g
9%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
3mg
1%
Carbohydrate, by difference
10g
8%
Protein
3g
7%
Vitamin A, RAE
9µg
1%
Calcium, Ca
41mg
4%
Fiber, total dietary
1g
4%
Iron, Fe
1mg
6%
Magnesium, Mg
8mg
3%
Phosphorus, P
102mg
15%
Sodium, Na
194mg
13%
Water
27g
1%

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.