Ina Garten's Cacio e Pepe Eggs
Eggs are always my go-to breakfast for dinner because they’re substantial without being heavy, but I like to dress them up, like adding spicy Italian Pecorino cheese and pepper. You may even already have all the ingredients in the fridge! Just take your time with the cooking and you’ll serve the most delicious scrambled eggs ever.
Cacio e Pepe Eggs
- 12 Extra-Large Eggs
- 1 Cup Whole Milk
- Kosher Salt and Freshly Ground Black Pepper
- 4 Tbsp Unsalted Butter Quartered
- 2/3 Cup Freshly Grated Pecorino Cheese Plus extra for serving.
- 4-5 Slices Toasted Country Bread
Whisk the eggs, milk, and 2 teaspoons salt together in a medium bowl. Put the butter in a cold large (12-inch) sauté pan and place it over medium-low heat. Allow the butter to melt almost completely, then add the egg mixture. Cook over medium-low for 8 to 10 minutes, stirring occasionally with a rubber spatula. When the eggs start to make small clumps, stir them more rapidly, scraping the bottom of the pan, and cook for another 4 to 5 minutes. When the eggs are almost cooked, turn off the heat and continue to stir the eggs rapidly until they’re soft and custardy. (When you pull the spatula through the eggs, they will still be soft but they will stay in place.) Stir in the Pecorino and 2 teaspoons pepper. Spoon the eggs over the toasted bread and serve hot sprinkled with extra Pecorino.