I am back from Palm Springs which was literally just a hop, skip, and a jump away (45 minute flight), however, I am still feeling like I am playing a major game of catch up! It was a weekend of leisure for sure. I’ll have a recap post for you guys on Wednesday.
Speaking of weekends of leisure… so I mentioned Erik has been traveling quite often so I’ve had plenty of leisurely girls’ (by girls, I mean me and Luc) weekends at home.
In fact, they are some of my favourites. I spend hours reading cookbooks and meal-planning. I know it sounds boring up front, but it is something I truly enjoy.
I trust Giada a LOT.
To be real, her recipes always turn out 5 stars for me. Anything Italian influenced, I turn to her. Personally, she’s always been a role model to me so I do have a bit of an emotional connection that gets stronger and stronger with every recipe of hers I try.
For those unfamiliar with Cacio e Pepe, it’s a traditional pasta dish made solely of spaghetti pasta, pecorino romano cheese (by tradition, though you’ll see it subbed with Parmesan), black pepper, thickened up with pasta water & served in a hot plate that will lend it to a creamy texture. In fact, I love to do this with Spaghetti Squash (as seen in my food diary here).
In fact… this recipe actually reminded me a lot of how I like my eggs & since I had the ingredients on hand, I beelined to my kitchen to give it a go.
This recipe is a true winner because it is QUICK (I’m talking less than 5 minutes), healthy, and the eggs are exactly how I like them… creamy, cheesy, & full of soft curds.
Like in my best eggs ever, this recipe lends it’s creaminess from the greek yogurt whisked into the eggs before cooking. I thought about adding the cold ghee to it, but really, it was creamy enough without it.
It is as simple as can get… literally crack some eggs in a bowl, mix in some cheese, black pepper, and greek yogurt. In a pan over medium heat, melt some ghee (or you can use butter or oil) and cook until the soft curds start to form.
Remember with eggs, they continue cooking even after removed from heat. A good rule of thumb is to remove when they look like they need an extra minute or two of cooking.
The cooking part is FAST… I’m talking the second these hit the pan, you will need no more than 3 minutes.
Also! Y’all knooooow I love my flavours and salt… one thing you will notice is there is no additional salt added to this recipe! The cheese will give it just the right amount of bite of salt. I added a bit of hot sauce to my eggs (#swag) but no extra salt was needed!
I put some suggested servings for two, but unless I’m baking, I’m never precise and go off of flavour. The below will give you a good basis and you can modify accordingly.
The ways to serve this are endless. I did mine over greens, but this would be delicious on grilled or toasted bread or even in addition to some avo toast.
As far as what to drink with it… eggs are shockingly hard to pair! I’m always a fan of sparking rose with eggs or even a mimosa. You can always make Erik proud and drink it with a vodka orange juice.
You can easily have this for breakfast, lunch, or dinner. It is super versatile! Give it a go & let me know how you like it! Also, show me! Tag me on Instagram @shannonsilver and use the hashtag #champagneatshannons
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