Fried Eggs Cacio E Pepe

After you try frying your eggs cacio e pepe style, you'll never want to go back. These eggs are encased in a crispy, lacey cheese crust - it adds the perfect amount of texture. Bring on the freshly grated black pepper, and you've got a breakfast that gives all the cacio e pepe vibes.

¼ cup Pecorino Romano cheese, freshly grated, divided
¼ cup Parmesan cheese, freshly grated
2 large eggs
pinch sea salt
⅓ tsp. black pepper, freshly ground

In a small bowl, mix together the pecorino and parmesan cheese.

Heat a small skillet over medium heat. Sprinkle half of the cheese in the hot pan and allow it to start to melt. Once the cheese is melted, crack the eggs directly on top of the cheese.

Cook, undisturbed until the whites are set around the edges and cheese is golden brown and crispy, 2-3 minutes. Sprinkle the eggs with a pinch of salt, fresh black pepper and the remaining cheese. Flip the eggs and cook until the white is set but the yolks are still runny, another 2 minutes.

Serve with toast and an arugula salad if desired.