Ingredients: |
Ingredients: 1½ tsp Dijon mustard
5 Tbsp white wine vinegar
1 tsp honey
1 small shallot, minced
Kosher salt and freshly ground black pepper
⅓ cup plus 3 Tbsp extra-virgin olive oil
⅓ cup freshly grated Parmigiano-Reggiano cheese
8 large eggs
4 large slices (½ inch thick) country bread
1 garlic glove, halved crosswise
Sliced fresh chives, for garnish
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Directions: |
Directions:In a medium bowl, combine the mustard, 3 Tbsp vinegar, honey, shallot, and ½ tsp ground pepper. Season with salt, then whisking briskly, slowly stream olive oil to emulsify.Whisk in the cheese and set aside.
In a large deep saute pan, combine 6 cups of water and the 2 Tbsp remaining vinegar. Bring to a boil over medium high heat, then reduce to simmer. Line a plate with paper towels. Break each of the 4 eggs into an individual cup or small bowl. Use a slotted spoon to swirl the water in the pan to create a small whirlpool, then one at a time gently add an egg in the center. Poach the eggs until the yolk is nearly set, 3-5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a paper towels. Season top with salt and pepper. Repeat with remaining 4 eggs.
Preheat the broiler. Brush the bread slices on both sides with the remaining oil and season with salt and pepper. Toast under until lightly browned and crispy on both sides, 2 to 5 minutes. Rub the toasted bread with the cut sides of the garlic clove.
Cut each toast in half crosswise, then top each with a poached egg and drizzle Garnish with sliced chives and serve immediately. |
This recipe for Cacio e Pepe Eggs is from