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How To Prepare Cacio e Pepe Eggs with Olive Oil Toast ?


Preparation time: 10 mins

Cooking time: 15 mins

Serving: 4


  • 1½ teaspoons Dijon mustard
  • 5 tablespoons white wine vinegar, divided
  • 1 teaspoon honey
  • 1 small shallot, minced
  • Kosher salt and freshly ground black pepper
  • 1/3 cup plus 3 tablespoons extra-virgin olive oil, divided
  • 1/3 cup freshly grated Parmigiano Reggiano cheese
  • 8 large eggs
  • 4 large slices country loaf, about 1/2-inch thick
  • 1 clove garlic, halved crosswise
  • Sliced fresh chives, for garnish


  1. In a medium bowl, combine the mustard, 3 tablespoons of the vinegar, the honey, shallot and 1/2 teaspoon coarsely ground pepper. Season with salt, then whisking briskly, slowly stream in 1/3 cup of the olive oil to emulsify. Whisk in the Parmigiano and set aside.
  2. In a large deep sauté pan, combine 6 cups water and the remaining 2 tablespoons vinegar. Bring to a boil over medium-high heat, then reduce to a simmer. Line a plate with paper towels. Break each of the 4 eggs into an individual cup or small bowl. Use a slotted spoon to swirl the water in the pan to create a small whirlpool, then one at a time gently add an egg in the center. Poach the eggs until the yolk is nearly or almost set, 3 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on the paper towels. Season the top with salt and pepper. Repeat with the remaining 4 eggs.
  3. Preheat the broiler. Brush the bread slices o both sides with the remaining 3 tablespoons of olive oil and season with salt and pepper. Toast under the broiler until lightly browned and crispy on both sides, 2 to 5 minutes. Rub the toasted bread with the cut sides of the garlic clove.
  4. Cut each piece of toast in half crosswise, then top each with a poached egg and drizzle with the dressing. Garnish with sliced chives and serve immediately.

Posted by Coba Grills and we thank Today for this delicious recipe and the recipe link