Cacio e Pepe Eggs
This recipe brings the flavors of one of my favorite pasta dishes to breakfast! Crunchy grilled bread topped with a creamy cheese sauce and piled high with soft scrambled eggs… what could be better!?
*Originally posted June 2019. Updated May 2020 because the recipe is that damn good.
Makes 4 large slices of toast
- 2 tbsp flour
- 3 tbsp butter, divided (2 tbsp + 1 tbsp)
- 1 cup whole milk
- 1 cup freshly grated parmesan cheese, divided
- Fine sea salt
- Freshly cracked black pepper
- Pinch of ground nutmeg
- 1 large loaf of crusty, seeded bread
- 1 garlic clove, peeled
- 6 eggs
- 2 tbsp freshly chopped chives
- Red pepper flakes (optional)
- Melt 2 tbsp butter in saucepan over medium heat. Add flour and whisk continuously for 2-3 minutes until the mixture is a light golden brown. Slowly whisk in the milk, whisking continuously to avoid lumps.
- Reduce heat to low and whisk in 1/2 cup parmesan cheese. Add salt, pepper, and nutmeg to taste. Once the cheese is fully melted and incorporated, remove from heat and cover with a lid to keep warm.
- Crack eggs into a bowl and vigorously whisk until no whites remain. It’s important to whisk the eggs until they’re one consistent texture – that’s how they’ll get fluffy and creamy. Add a pinch of salt and pepper and whisk again.
- Add remaining 1 tbsp butter to a pan over medium-low heat. Add eggs and cook, stirring frequently with a spatula, until eggs are almost set (about 80% done). Remove from heat – they’ll finish cooking from the residual heat from the pan.
- Slice 4 thick pieces of bread. Toast or grill bread over medium-high heat. While still hot, rub each slice of toast with the peeled garlic clove.
- Divide and spread the parmesan cheese sauce evenly among slices of bread. Top with eggs, chives, the remaining parmesan cheese, and freshly cracked pepper. Sprinkle with red pepper flakes if desired. Enjoy immediately, preferably with a bottle of bubbles.