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Cacio e Pepe Slow Scrambled Eggs with Roast Asparagus and Crisp Prosciutto

Cacio e Pepe Slow Scrambled Eggs with Roasted Asparagus and Crisp Prosciutto

These Cacio e Pepe Slow Scrambled Eggs feature slow-cooked eggs spiked with Pecorino and fresh ground pepper draped over toast topped with roasted asparagus and finished with crisp prosciutto.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 2
Course: Breakfast, brunch
Ingredients Equipment Method Notes

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

Equipment

  • 1 medium baking sheet
  • 1 Small Baking Sheet
  • 1 Large skillet

Method
 

  1. Preheat the oven to 400°F. Line a medium and small baking sheet with parchment paper. Set both aside.
  2. 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
  3. 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
  4. Place the mustards in a bowl and stir to combine. Chill until ready to use.
    1 tbsp Dijon mustard, 1 tbsp whole-grain mustard
  5. 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
  6. 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. **
  7. 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

Notes

** The eggs will continue to cook in the residual heat, so to avoid dry eggs, turn off the heat just before they reach your ideal doneness.