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Cacio e Pepe Eggs with Olive Oil Toast

Cook Time:
15 mins
Prep Time:
10 mins

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.


  • 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



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.


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.


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.


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.

Reprinted from "Sundays with Sophie." Copyright © 2022 Boy Meets Grill, Inc. Photographs copyright © 2022 Ed Anderson. Published by Clarkson Potter, an imprint of Random House.