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+ servings
an overhead shot of a cacio e pepe egg in a hole toast cut in half with the yolk pooling in the center of a white plate

cacio e pepe fried "egg in the basket" (aka "toad in a hole")

Rebecca Eisenberg
Whatever you call this egg-and-toast preparation — bull's eye, toad in a hole, egg in the basket, etc. etc. — it gets a serious, simple upgrade inspired by cheesy, peppery cacio e pepe pasta.
5 from 4 votes
Prep Time 5 mins
Cook Time 7 mins
Total Time 10 mins
Course Breakfast
Cuisine American, French
Servings 1 serving


  • 1 slice white bread (or bread of your choosing)
  • 1 large egg
  • cup finely grated Pecorino Romano cheese (.2 oz / 6 grams)
  • 1 tablespoon unsalted butter
  • ¼ teaspoon freshly cracked black pepper
  • 1 pinch salt (optional)


  • Use a large round cutter to cut a circle out of the center of a slice of bread. Grate cheese onto a bowl or plate. Set both aside.
  • Heat cast iron skillet over low-medium heat. Reduce heat to low, then melt butter in the center of the pan. Add pepper and stir until it starts to fizz.
  • Sprinkle half of the cheese in a thin layer about the size of your slice of bread in the bottom of the skillet.
  • When the cheese bubbles and melts, press the bread down into the skillet.
  • Crack the egg into the hole in the center of the toast. Sprinkle with additional pepper and pinch of salt, then add remaining cheese on top of the bread and egg.
  • Cook 2-3 minutes over low heat until the egg white is mostly opaque and set (it will sink slightly) and the bread doesn't squish when you try to slide a spatula under it.
  • Flip toast, and cook an additional 1-2 minutes until egg white is no longer jiggly and yolk is cooked to desired doneness. For a firmer egg yolk, cook for 2-3 minutes after flipping.
    A thermometer inserted into the egg white should read 145°-155°F.
  • Serve hot!


Tried this recipe?Leave a comment and let me how it was!