Silky creamy scrambled eggs with parmesan cheese & cracked black pepper on olive oil toast. I mean, if that doesn’t make you want to wake up, I don’t know what else will. Pair it with your favorite espresso drink in the morning. It’s Delizioso!
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Cacio e Pepe Toast recipe:
2 slices sourdough bread
3-4 large eggs
2 tbsp heavy cream
2 tbsp Stella Cheese shredded parmesan cheese
½ tsp freshly cracked black pepper
1 tbsp butter
Olive Oil
Garnish:
Parmesan cheese
black pepper
fresh herbs
🧀 In a bowl, combine eggs, heavy cream, Stella Cheese shredded parmesan cheese and black pepper. Mix well and set aside.
🥖 In a pan on medium high heat, add olive oil. Once shimmery, add toast and move around making sure oil is distributed evenly. Toast on each side until golden brown. Transfer to a plate.
🍳 In the same pan, wipe off any crumbs and add butter. Let it melt, then add the egg mixture into the pan. Let it sit for a few seconds until the edges start to set.
🥚Using a spatula, gently push and fold the eggs from the edges toward the center. This helps create soft, creamy curds. Continue pushing and folding the eggs gently every 15 seconds. Halfway through, turn off the heat and be careful not to overcook, as you want to have a creamy and silky texture. The eggs will continue cooking from the residual heat and should look slightly runny and custard-like.
🧀 Transfer the scrambled eggs on top of the toast and garnish with more parmesan cheese, black pepper, and fresh herb. Enjoy!
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