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–+ servings

Cacio e Pepe Egg Sandwich

This recipe is so simple that it hardly needs instructions, but once you make a Cacio e Pepe Egg Sandwich, I promise no other sandwich will compare. I suggest making this with your favorite croissant, but any bread you love will do, just make sure it's nice and extra toasted.
Prep Time 5 minutes
Servings: 1 serving

Equipment

Ingredients

  • Extra-virgin olive oil
  • 1 large egg
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 1 large croissant, or two slices of your bread of choice
  • 1 tablespoon fresh rosemary leaves, optional, but very good
  • 1/4 large avocado , about 40 grams, see Note
  • 1 ounce parmesan , whole, not grated

Instructions 

  1. Set a large cast iron skillet over medium heat. Drizzle in two tablespoons of olive oil and let the skillet heat up for 2 minutes, until the oil is hot but not smoking.
  2. Fry the egg in the oil. I suggest adding it to the pan for a minute, seasoning with salt and pepper, then flipping and finishing for another 30 seconds. The yolk will stay runny this way. Remove from the pan.
  3. Use a serrated knife to gently halve the croissant. Toast this in the cast iron pan until golden, about 2 minutes.
  4. Take the croissant out of the pan and fry the rosemary in any remaining oil. This takes about a minute.
  5. To assemble, mash 1/4 of a ripe avocado on one piece of the croissant, season with salt and pepper then add the egg.
  6. Use a rasp-style grater to grate the parmesan on top, aim to make it into a nice, fluffy pile. Top with the fried rosemary, and grate way more freshly ground black pepper on top than you think you need - that's the "e pepe" part!
  7. Top with the remaining croissant piece and serve warm.

Notes

Note: if you are feeling extra cheesy, you can swap the avocado for ricotta!