i have acquired from the farmers market oh no oh no pretend it’s whole i have acquired what i consider the best croissants in new york city and i’m going to be making a cacioa pep egg and uh yeah we’re going to be using the best croissants i don’t want to hear about the big ones don’t want those so it is super simple we’re just going to fry an egg and then remove that then i’m going to half one of these croissants i like these croissants cuz they actually hold together if something flakes too much you’re not eating it i don’t want it toast that in the same cast iron pan and then a little bit of avocado i’ve tried this with ricotta and creme fresh but avocado is just like a little bit lighter and fresher then the egg a whole ounce of parmesan cheese i like it super fluffy and then a little bit of fried rosemary salt and pepper okay yeah this is everything i wanted okay goodbye happy weekend is it still the weekend
43 Comments
How do you taste anything except the parmesan cheese? Looks delicious but the amount of parmesan surprises me!
Cacio e pep-egg is such a cute name
That croissant does look pretty peng 😋
For those of who don't know 'cacio e pepe' is a pasta dish with pecorino cheese and freshly ground black pepper.
Yum❤
Ugh!
aside from this looking delicious i’m stoked ur a beaches girl i live for edge of the earth
"i don't want to hear about the big ones" – I'm with you. Flaky, baked long enough not to be gluey.
Personally , I do not like to combine slightly sweatened bread with hearty/ salty stuff. For me it is like putting parmigiano on a sweet cake. But as in the US most of what they call bread contains a relativly high amount of sugar maybe there is no difference for her. Ok, to explain the "what they call bread" part: I come from a country with officially registered 3200 different types of bread and we would never call a typical US American bread a bread. But the croissant itself looks really nice. I just had the oportunity to eat in France a croissant of one of the 20 best bakerys for croissants in France.
parm over romano club
gatekeeping the croissants 😢
Not me being floored by how you scraped out avocado…. 😮 brilliant
The gradual increase in the heap of cheese is so relatable 🤣🤣
Disgusting shite
Rosemary oil rather than the plant would be better. Looks good!
I’ve never seen a whole wheat croissant
that yolk looks heavenlyyyyyy
that yolk spill omg 😋😋😋
This looks insane! Got some leftover 🥐 in the freezer… might have to try it tomorrow 👀
the best croissants in MN – Trum Nang Vietnamese French Bakery on University in St. Paul.
okay that sounds and looks amazing
As someone who also lives in NYC, can you please share where you got that croissant? (So long as you’re not doxxing yourself in the process.) ❤
Pepper.
Not me getting out of bed at 10, heading for the kitchen.
Nice idea! But traditionally cacio e pepe uses pecorino romano 🙂
Pretend it's whole. LOL. I love how real you are.
Looks amazing 😊❤
it broke me when you didn’t tell us where the croissant is from
What song is this??? Anybody know??
My eyes rolled back and my toes curled at that cross section. Omg! ❤
An entire oz of parm is disgusting and crazy. This is why americans are massive
Yummmm❤❤❤❤
Wait I live in NYC where are they from??
Mother of Alan Walker
yuck , runny egg!
Nice!
Mmmm but add spinach with garlic
Unfortunately, since yt started putting comment bar on the video, the comment bar covers any captions you are putting in your video
The Beaches jump scare is absolutely welcomed
don’t gatekeep the croissant!
A LITTLE bit too much cheese…🙄🤷♀️😁🤦♀️
Just saying…😆
Otherwise- 💯 thumps up!!!👍
Ooh that looks soo good I love me the smell and taste of fried eggs but they land like boulders and bounce back up again its gross out for the count for hours it's soo unfair 😂😂😂😂😂😂
Where did you get these?!!? So my boyfriend and I can make this EXACTLY! <3