Food - Drink
Bobby Flay's Italian Poached Egg Twist Is Wildly Clever
By ERIN SHAW
Cacio e pepe is essentially Rome’s version of macaroni and cheese, consisting of cooked pasta coated with a creamy, emulsified sauce made of olive oil or butter, parmesan, Pecorino Romano, and black pepper. Celebrity chef Bobby Flay cleverly turns this Italian classic into a brunch dish starring poached eggs.
To make Flay's cacio e pepe eggs, start by coating a slice of bread with olive oil, then toast it before rubbing a smashed garlic clove on it. Then, while you poach an egg or two, prepare Flay’s light vinaigrette recipe by mixing white wine vinegar with some Dijon mustard and honey, then add chopped shallot and chives.
Whisk some olive oil into the other vinaigrette ingredients until the dressing emulsifies, and add some parmesan cheese (for texture) and plenty of black pepper for that signature cacio e pepe flavor. To finish the dish, place the poached eggs on top of the toast and drizzle with the vinaigrette for a decadent morning bite.