Mohamed Shili This delicious and easy Cacio e Pepe Eggs with Olive Oil Toast is a quick, creamy meal perfect for any time of day. With simple ingredients like eggs, olive oil, and Parmigiano-Reggiano, you can whip this up in no time. The crispy, garlicky toast adds a delightful crunch, making this dish a comforting, flavorful treat.
Ingredients Needed:
- 1 1/2 teaspoons Dijon mustard
- 5 tablespoons white wine vinegar
- 1 teaspoon honey
- 1 small shallot, minced
- Kosher salt and freshly ground black pepper
- 1/3 cup plus 3 tablespoons extra-virgin olive oil
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
- 8 large eggs
- 4 large slices (1/2 inch thick) country loaf
- 1 garlic clove, halved crosswise
- Sliced fresh chives, for garnish
How To Make Cacio e Pepe Eggs with Olive Oil Toast Recipe?
- Make the Dressing: Whisk together Dijon mustard (7.5g), 45ml white wine vinegar, honey (5g), minced shallot (30g), and black pepper. Slowly whisk in 80ml olive oil, then stir in 30g Parmigiano-Reggiano cheese. Set aside.
- Poach the Eggs: In a large pan, combine 1.4L water and 30ml white wine vinegar. Bring to a boil, then lower the heat to a simmer. Crack 4 eggs into small bowls. Stir the water to create a whirlpool, then add one egg at a time. Poach for 3 to 5 minutes, until the yolks are nearly set. Remove eggs with a slotted spoon and drain on paper towels. Season with salt and pepper. Repeat with the remaining eggs.
- Toast the Bread: Preheat the broiler. Brush both sides of the bread slices (120g) with 45ml olive oil, then season with salt and pepper. Toast under the broiler for 2 to 5 minutes, until golden and crispy. Rub with the cut sides of the garlic clove.
- Assemble: Cut each piece of toast in half. Place a poached egg on each, drizzle with dressing, and garnish with sliced chives. Serve immediately.
Recipe Tips:
- Poach the eggs gently: Don’t let the water boil too hard when poaching the eggs. A simmer is best to keep the eggs tender and prevent them from breaking apart.
- Use fresh Parmigiano-Reggiano: Freshly grated Parmigiano-Reggiano makes a big difference in flavor and helps the dressing emulsify better.
- Toast the bread until crispy: Make sure to toast the bread until it’s golden and crispy for the perfect crunch to complement the creamy eggs.
- Season eggs after poaching: Always season the poached eggs with salt and pepper right after removing them from the water to enhance their flavor.
- Serve immediately: This dish is best served right after assembling. The toast stays crispy, and the eggs stay warm, making each bite perfect.
How To Store & Reheat Leftovers?
- Refrigerate: Allow the leftovers to cool to room temperature, then store them in an airtight container in the fridge for up to 1 day.
- Reheat: Heat in a non-stick pan on medium heat for 3 to 4 minutes, covering with a lid to keep moisture in.
Nutrition Facts:
- Calories: 557 kcal
- Total Fat: 42 g
- Saturated Fat: 6 g
- Cholesterol: 186 mg
- Sodium: 1,000 mg
- Potassium: 300 mg
- Total Carbohydrate: 23 g
- Dietary Fiber: 1 g
- Sugars: 3 g
- Protein: 21 g
Try More Bobby Flay Recipes:
- Scrambled Eggs with Prosciutto and Focaccia
- Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish
- Almond Croissant French Toast With Almond Butter Syrup
- Bobby Flay French Toast Recipe
Cacio e Pepe Eggs with Olive Oil Toast
Description
This delicious and easy Cacio e Pepe Eggs with Olive Oil Toast is a quick, creamy meal perfect for any time of day. With simple ingredients like eggs, olive oil, and Parmigiano-Reggiano, you can whip this up in no time. The crispy, garlicky toast adds a delightful crunch, making this dish a comforting, flavorful treat.
Ingredients
Instructions
- Make the Dressing: Whisk together Dijon mustard (7.5g), 45ml white wine vinegar, honey (5g), minced shallot (30g), and black pepper. Slowly whisk in 80ml olive oil, then stir in 30g Parmigiano-Reggiano cheese. Set aside.
- Poach the Eggs: In a large pan, combine 1.4L water and 30ml white wine vinegar. Bring to a boil, then lower the heat to a simmer. Crack 4 eggs into small bowls. Stir the water to create a whirlpool, then add one egg at a time. Poach for 3 to 5 minutes, until the yolks are nearly set. Remove eggs with a slotted spoon and drain on paper towels. Season with salt and pepper. Repeat with the remaining eggs.
- Toast the Bread: Preheat the broiler. Brush both sides of the bread slices (120g) with 45ml olive oil, then season with salt and pepper. Toast under the broiler for 2 to 5 minutes, until golden and crispy. Rub with the cut sides of the garlic clove.
- Assemble: Cut each piece of toast in half. Place a poached egg on each, drizzle with dressing, and garnish with sliced chives. Serve immediately.
Notes
- Poach the eggs gently: Don’t let the water boil too hard when poaching the eggs. A simmer is best to keep the eggs tender and prevent them from breaking apart.
- Use fresh Parmigiano-Reggiano: Freshly grated Parmigiano-Reggiano makes a big difference in flavor and helps the dressing emulsify better.
- Toast the bread until crispy: Make sure to toast the bread until it’s golden and crispy for the perfect crunch to complement the creamy eggs.
- Season eggs after poaching: Always season the poached eggs with salt and pepper right after removing them from the water to enhance their flavor.
- Serve immediately: This dish is best served right after assembling. The toast stays crispy, and the eggs stay warm, making each bite perfect.
Cacio e Pepe Eggs with Olive Oil Toast