Cacio e Pepe Scrambled Eggs with Toasted Sourdough Recipe
Cacio e Pepe Scrambled Eggs take the classic Italian flavors of Pecorino Romano cheese and freshly cracked black pepper and combine them with creamy scrambled eggs for a simple yet luxurious breakfast. This recipe is quick to prepare, featuring a rich, buttery texture balanced by the sharp, salty cheese and peppery bite, served over toasted sourdough for a satisfying start to your day.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian
Ingredients
Egg Mixture
- 3 large eggs
- ¼ tsp salt
- ½ tsp cracked black pepper (or to taste)
- ⅓ cup grated parmesan or pecorino cheese
Cooking
- 2 tbsp butter
- 1 tsp olive oil
Serving
- 2 pieces of toasted sourdough
Instructions
- Prepare the Eggs: Crack 3 large eggs into a bowl, add ¼ teaspoon of salt and ½ teaspoon of cracked black pepper, and whisk thoroughly until fully combined and slightly frothy. This ensures even seasoning and a light texture.
- Heat the Pan: Place a non-stick skillet over medium-low heat. Add 2 tablespoons of butter and 1 teaspoon of olive oil, allowing the butter to melt gently without browning. The combination of butter and olive oil prevents the butter from burning and adds a silky mouthfeel.
- Cook the Eggs: Pour the whisked eggs into the pan. Let them sit undisturbed for a few seconds, then gently stir with a spatula, pulling the cooked edges toward the center to form soft curds. Continue stirring slowly and gently over low heat to keep the eggs creamy and tender.
- Add Cheese: When the eggs are about halfway cooked but still slightly runny, sprinkle in ⅓ cup of grated parmesan or pecorino cheese. Stir gently to incorporate, allowing the cheese to melt into the eggs, creating a rich, cheesy flavor and creamy texture.
- Finish Cooking: Cook for another 30-60 seconds until the eggs reach your preferred level of doneness but remain moist and soft. Remove the pan from heat to avoid overcooking, as the residual heat will finish the cooking process.
- Serve: Immediately spoon the scrambled eggs over 2 pieces of toasted sourdough bread. Serve hot and enjoy the perfect balance of creamy eggs, sharp cheese, and peppery seasoning.
Notes
- Use freshly cracked black pepper for the best aroma and flavor intensity.
- Choose quality parmesan or pecorino cheese for authentic taste.
- Cook eggs on low heat slowly to keep them creamy and avoid dryness.
- Serve immediately to enjoy the best texture and flavor.
- Toast sourdough bread lightly to add a crunchy contrast to the soft eggs.
