Chef notes
I’ll never get tired of coming up with new ways to cook and serve eggs. The inspiration here was cacio e pepe, the famous pasta dish of Rome. Cacio e pepe translates to “cheese and pepper” — it sounds simple (and it is), but those two ingredients are all it takes to make a phenomenal pasta. In this case, I decided to make a white wine vinaigrette and pump it up with a ton of cheese and black pepper in a nod to cacio e pepe. Of course, I didn’t have any Pecorino Romano when I made this, so I used Parmigiano-Reggiano instead. Either works.
Technique tip: Breaking the eggs into individual cups helps control/eliminate potential egg breakage. Adding the vinegar and swirling the water are important because they help the eggs coagulate. Freshly ground black pepper has way more flavor punch so please try it here!
Swap option: Could use a different oil or butter or leave off the toast for any dietary concerns.
Dining and Cooking