Egg in a Hole gets a Cacio e Pepe-inspired twist in this easy mash-up of two classics. Layered with pecorino cheese and served with a zippy Roasted Red Pepper dipping sauce, the whole family will love this egg toast for breakfast, lunch or dinner. Dempster’s Nature+ Butter Bread serves as the perfect base for this creamy, eggy dish, because it’s a twist on traditional white bread, baked with a light touch of real butter and no artificial colours or flavours.
Roasted Red Pepper Sauce
Cacio e Pepe Egg in a Hole
In a small blender or small food processor, add all ingredients for Roasted Red Pepper Sauce and blend until it has a saucy consistency. Set aside.
In a small bowl, toss grated Pecorino Romano and freshly cracked black peppercorn to mix well.
Using a round cookie cutter or glass approximately 2-2½” in diameter, cut a hole in the center of each Dempster’s Nature+ Butter Bread slice.
Heat a cast iron or non-stick skillet over low heat.
Melt 1 tablespoon of butter in the skillet. Moving quickly so the butter does not burn, sprinkle about 4 tablespoons of the Pecorino Romano pepper mixture in a thick layer that’s slightly larger than the slice of bread, leaving an empty hole in the middle corresponding to the bread hole. Place bread on top.
Sprinkle 2 tablespoons of the cheese-pepper mixture on top of the bread and cook until bottom of the bread is golden and the cheese is melted and slightly crisp around the edges, about 2.5-3 minutes. Flip over. Crack egg in the hole. Continue cooking until egg is beginning to set, about 1 minute. Place a lid on top to cook for a final 4-5 minutes or until desired doneness, checking that the bottom does not burn. If you like the egg very well done, you can flip it over to cook the egg directly. Transfer to serving plate and repeat for additional bread slices.
Garnish with drizzles of Roasted Red Pepper Sauce and chopped chives if using, along with more Roasted Red Pepper Sauce on the side for dipping. Enjoy the Cacio e Pepe toast hot and fresh!