Cacio e Pepe Scrambled Eggs
This fabulous, no-fuss Cacio e Pepe Scrambled Eggs recipe has become one of our latest go-to’s for a quick and elevated breakfast. Created originally by our favorite – Ina Garten – these eggs are as fluffy as they are savory. There’s something extra special about the hint of sharp cheese you get within each bite, we can’t recommend them enough! If you’re a fan of the traditional Cacio e Pepe with pasta, we think this version will be right up your alley.
Our preferred way of enjoying these Cacio e Pepe Scrambled Eggs are over slices of your favorite gluten-free toast, with a sprinkle of sea salt, and an extra grind of coarse black pepper. Enjoy!
Cacio e Pepe Scrambled Eggs
Ingredients
- 12 extra large eggs
- 1 cup whole milk
- kosher salt and freshly ground pepper
- 4 tbsp unsalted butter, quartered
- 2/3 cup freshly grated pecorino, plus extra for serving
- 4-5 slices toasted gluten free bread
Instructions
- Whisk the eggs, milk, and 2 teaspoons salt together in a medium bowl.
- Put the butter in a cold large (12-inch) saute' pan and place it over low heat. Allow the butter to melt almost completely, then add the egg mixture.
- Cook over medium-low for 8-10 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 another 4-5 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 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 with extra Pecorino.
