You’ll find the flavours of cacio e pepe pasta in this scrambled egg recipe. First, mix the eggs with cream for a rich texture and a good dose of pepper, and then cook the eggs in our egg cooker. Cook the eggs until they’re just set and still wet. Place them on toasted bread and sprinkle generously with pecorino cheese. Serve with asparagus for freshness and store-bought fried onions for extra flavour.
30-Minute RecipesAsparagusBack to SchoolBreakfast and BrunchCheeseEggsMain DishesRecipes from the « Rentre colorée! » ("A Colourful Back-to-School!") Issue
Ингредиенты
- 1/4 lb (115 g) asparagus, trimmed
- 1/2 tsp butter
- Store-bought fried onions, to taste (see note)
- 3 eggs
- 2 tbsp (30 ml) 35% cream
- 2 tbsp fresh Pecorino or Parmesan cheese, grated, plus more for serving
- 1 tbsp butter
- 1 slice country bread, toasted
- 1 tbsp chives, finely chopped
Инструкция
- In a pot of salted boiling water, cook the asparagus until al dente. Drain and return to the pot. Add the butter and stir until melted. Season with salt and pepper. Keep warm.
