Cacio E Pepe Eggs Recipe

Time20m

Serves2

soft scramble with pecorino & black pepper, sourdough toast, mixed greens salad

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Ingredients
Gather all ingredients and have them ready for cooking.
2
Toast the Bread
Toast the sourdough bread slices until golden brown and crispy.
3
Whisk the Eggs
In a bowl, whisk the eggs with a pinch of salt and half of the grated Pecorino cheese.
4
Cook the Eggs
In a non-stick skillet, heat a tablespoon of olive oil over medium-low heat. Pour in the egg mixture and cook gently, stirring constantly until soft and creamy.
5
Add Cheese and Pepper
Once the eggs are nearly cooked, add the remaining Pecorino and black pepper. Stir to combine until the cheese is melted and the mixture is creamy.
6
Prepare the Salad
In a bowl, toss the mixed greens with a drizzle of olive oil and a pinch of salt.
7
Serve
Serve the soft scrambled eggs on a plate with the toasted sourdough and the mixed greens salad on the side.