I don’t have a specific memory but I’m willing to bet money that scrambled eggs were one of the first things I learned to make. Well, the first thing using the stove. I’ve been spreading peanut butter on bread for what feels like my whole life. But scrambled eggs were definitely the first form of eggs I ever tackled. And it makes sense, scrambled eggs are easy to make, difficult to mess up, and don’t require fancy spatula work. Keeping the yolks intact while frying an egg still gives me trouble. Scrambled eggs may be easy but they’re hardly a, um, exhilarating dish. So let’s inject a little excitement into the ol’ scramble with these Cacio e Pepe Slow Scrambled Eggs.
These scrambled eggs take a good 10-15 minutes to make. I figured I should rip that Band-Aid off quickly. So yes, this recipe takes scrambled eggs from the realm of quick breakfast-appropriate convenience food and turns them into something more akin to brunch. They are easy by brunch standards, though. Do I get points for that? I promise their silky smooth texture and full-flavor personality make the extra cook time well worth it. And unlike potentially yolk-busting fried egg exploits, the slow scrambled method isn’t any more difficult. It will test your patience, not your dexterity.
To make these Cacio e Pepe Slow Scrambled Eggs, we’re going to start by shredding a whole whack of cheese. I used pecorino for authenticity’s sake. But honestly, you could use Parmigiano Reggiano or Grana Padano and be no worse for wear. I do like the tangy sharpness that pecorino brings, though. Once your cheese is prepped, crack a whole whack of eggs into a bowl and beat them with a fork. And that’s all your prep work done. I am serious.
Grab a cold non-stick skillet and pour in the eggs. Add a pat of butter, half of the cheese, and a generous amount of fresh ground pepper. Then turn the heat under the pan to low. Yes, we’re taking the “slow” part of “slow scrambled” very seriously. Wait for the butter to melt and for the bottom of the eggs to start to catch. Stir from the center out using a rubber spatula while shaking the pan. This will cause soft eggy curds to form and keep them small and uniform.
When the eggs are starting to form your ideal scramble but are still largely liquid, sprinkle in the remaining cheese and add a few more grinds of fresh ground pepper. Continue to cook until they reach your ideal doneness. Make sure you turn the heat off just before your eggs are your idea of perfect. The eggs will continue to cook in the residual heat of the pan. You can enjoy your Cacio e Pepe Slow Scrambled Eggs any way you like. That could be as simple as a side of buttered toast or as elaborate as a croissant breakfast sandwich. The world is your scramble!
If you would like the exact brunch you see before you, grab a bunch of asparagus and remove their woody ends. Arrange them on a baking sheet and drizzle them with olive oil. Sprinkle them generously with salt and roast them in a 400°F oven for 10 minutes. Lay four slices of prosciutto flat on a separate baking sheet. Pop them in the oven as well and roast until very crisp. This should take about 10 minutes as well. Toast a thick slice of bread until golden. Place Dijon mustard and whole-grain mustard in a bowl and stir to combine. Spread the mixture on your toast and arrange six asparagus spears on top. Drape the eggs on top of the asparagus and crumble a couple of the prosciutto slices on top. Add a final round pepper and serve immediately.
And that’s everything you need to know about these Cacio e Pepe Slow Scrambled Eggs with Roasted Asparagus and Crisp Proscuitto. A simple but decadent brunch that you’ll find yourself making again and again.
Enjoy!
Cacio e Pepe Slow Scrambled Eggs with Roasted Asparagus and Crisp Prosciutto
Equipment
- 1 medium baking sheet
- 1 Small Baking Sheet
- 1 Large skillet
Ingredients
- 12 spears asparagus ends removed
- 4 slices prosciutto
- 1 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 6 eggs
- 1 tbsp unsalted butter cold
- ½ cup pecorino shredded
- Fresh ground pepper
- 2 slices bread toasted
Instructions
- Preheat the oven to 400°F. Line a medium and small baking sheet with parchment paper. Set both aside.
- Arrange the asparagus spears on the prepared medium-sized baking sheet. Drizzle them with olive oil and season them generously with salt. Place them in the oven and roast for 10 minutes.12 spears asparagus
- Lay the prosciutto slices flat on the smaller prepared baking sheet. Place them in the oven alongside the asparagus and roast until crisp – about 10 minutes.4 slices prosciutto
- Place the mustards in a bowl and stir to combine. Chill until ready to use.1 tbsp Dijon mustard, 1 tbsp whole-grain mustard
- Crack the eggs into a bowl and beat. Pour the mixture into a cold skillet and add the butter, half of the cheese, a pinch of salt, and fresh ground pepper. Turn the heat to low and cook until the butter starts to melt and the eggs begin to catch.6 eggs, 1 tbsp unsalted butter, ½ cup pecorino, Fresh ground pepper
- Using a rubber spatula continuously stir the eggs from the center out while shaking the pan. Over time the eggs will form creamy curds. Cook until the eggs are nearly cooked to your preferred doneness, then turn off the heat. **
- Spread the mustard mixture on two pieces of toast. Arrange six asparagus spears on each piece of toast. Drape the scrambled eggs over the asparagus and crumble the prosciutto on top. Serve immediately.2 slices bread
