Description
Inspired by the Cacio e Pepe served at Maialino, I decided to whip this up for supper last night, using their recipe. There’s something so comforting about creamy, light, whipped eggs, blended with the savoury taste Parmesan and pepper. It takes just a few minutes to pull together so if you’re in a hurry (or just really hungry) then this is the supper, or breakfast, for you. In fact, this would make an ideal brunch dish!
Ingredients
- 5 whole Eggs
- 2 ounces, fluid Milk
- ½ Tablespoons Butter
- ½ teaspoons Black Pepper
- ½ teaspoons Salt
- 2 Tablespoons Parmesan, Grated, Plus Extra For Serving
Preparation
1. Whisk together the eggs and milk in a medium sized bowl.
2. In a medium saute pan, melt the butter over a medium heat.
3. Pour the egg and milk mixture into the pan and, using a spatula, stir the eggs, scraping them away from the edges of the pan as they start to cook. Keep doing this for 3 minutes so the eggs scramble, but are still soft.
4. Just before they’re ready, stir in the pepper, salt and Parmesan.
5. Serve the eggs when they’re still soft and creamy, and sprinkle a little extra Parmesan over the top.
