Italian cuisine · Breakfast & Eggs

Cacio e Uova alla Napoletana

A Neapolitan egg-and-cheese mixture cooked in the pan only until creamy set and seasoned with pecorino.

Ingredients · for 2 servings

• 6 eggs
• 100 g pecorino
• 50 g Parmesan
• 2 tbsp whole milk
• 30 g butter
• 1/2 bunch flat-leaf parsley
• 1 rustic white loaf
• Salt, pepper

Instructions

1. Finely grate the pecorino and Parmesan and finely chop the parsley.
2. Beat the eggs with the milk only briefly, then stir in the grated cheese and parsley and season generously with pepper; salt sparingly since the cheese is already salty.
3. Melt the butter in a nonstick pan over low heat without letting it brown, then pour in the egg mixture.
4. Stir constantly and slowly with a wooden spoon from the edge to the center and cook over the lowest heat for 4–5 min until large soft curds form.
5. Take the pan off the heat as soon as the mixture still looks slightly glossy and moist — it keeps cooking from residual heat and will otherwise turn dry and grainy.
6. Serve immediately on warmed plates, sprinkle with freshly ground pepper, and serve with toasted white bread.