Cacio e Pepe Breakfast Toast


Cacio e Pepe Breakfast Toast



Serves 2

  • 2 thick slices of a good sourdough, cut in half for a total of 4 pieces
  • 4 eggs
  • Extra virgin olive oil
  • Pecorino Romano
  • Parmigiano Reggiano
  • Freshly ground black pepper
  • Sea salt


Toast each piece of sourdough until golden. While the bread is toasting, scramble 4 eggs in a bowl and season with a pinch of salt. In a small nonstick skillet, heat a little olive oil. Pour in the eggs and scramble to your desired consistency. Remove the pan from the heat and set aside.

Once the toast is finished, drizzle each piece with a little olive oil and a sprinkle of sea salt. Top each piece of bread with some of the scrambled eggs. With a Microplane grater, grate some pecorino romano and Parmigiano Reggiano cheese on top of the eggs. Finish with freshly ground black pepper and a drizzle of olive oil.

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