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."
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.
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.