Weekends are for brunch, right?! Enjoy our delicious and SO EASY scrambled eggs, cacio e pepe version. This just means they are filled with delicious and creamy Parmesan cheese and lots of black pepper. It’s what weekend dreams are made of!
Cacio e Pepe Scrambled Eggs
- 1 Tbsp unsalted butter
- 4 eggs
- 1 Tbsp heavy cream
- Pinch of salt
- 1/2 tsp black pepper
- 1/3 cup grated Parmesan cheese
- Heat a large nonstick skillet over medium heat. Add butter to melt.
- Combine eggs, heavy cream, salt, pepper and Parmesan cheese in a medium bowl. Whisk well. Add to a nonstick skillet over medium low heat. Constantly move eggs around, pulling from edges. You are going for a very soft scramble (almost runny) as they will keep cooking once removed from heat. Once cooked, roughly 5-7 minutes, remove from heat.
- Garnish with more grated Parmesan cheese and freshly cracked pepper. Serve immediately.