Cacio e Pepe Egg Sandwich

This egg sandwich is so simple that it almost doesn’t need a tutorial, but I’m so addicted to it that I had to share one. A rich, yolky egg is topped with a piling of fresh, snowy parmesan and a smattering of black pepper, and while it’s simple, it turns into the best breakfast sandwich you’ve ever had. A Cacio e Pepe Egg Sandwich is a fitting title, because it’s just as rich and satisfying as the classic Italian pasta, and once you make it once, you won’t go back.

Why I call this a “Cacio e Pepe” egg sandwich

Okay, let’s first call a spade a spade – cacio e pepe loosely translates to “cheese and pepper,” so you know what to expect when you are making this egg sandwich. Some mixture of egg, cheese and pepper.

But this recipe doesn’t stop there, it’s about how you assemble it and how you balance the flavors. If you go just cheese and pepper, you run the risk of the sandwich becoming too rich, if you don’t slice the cheese correctly, you won’t get that perfect melt-in-your-mouth feel. So here are a few reasons I call this the perfect Cacio e Pepe Egg Sandwich:

• The parmesan is freshly grated into a fluffy pile on top of the eggs – this is better than melting the parmesan into the eggs any day. Instead of a clumpy mouthfeel – which can often happen when you melt parmesan – you get a soft, easy texture that nearly melts into the egg yolk in the sandwich. While you’re only using a bit of parmesan, it makes the sandwich feel just as rich as the pasta.
• We cut through the richness with avocado, then enhance the flavor with rosemary – I call both of these untraditional enhancers, while you won’t find them in cacio e pepe, the are that extra layer of balance that make this sandwich supremely satisfying, while not being overwhelming.

Substitutions you can make for this egg sandwich recipe

Now, I know why I made this recipe super detailed, but that doesn’t mean you can’t stray from the details! Here are some substitutes you can make when making this breakfast sandwich.

• No parmesan? No problem, pecorino romano is a wonderful substitute, just don’t tell any Italians.
• No olive oil? You can easily sub in butter, just again – don’t tell any Italians.
• If you don’t have avocado on had – you can sub in ricotta cheese, a thin layer of mascarpone or crème fraîche, or even a bit of cream cheese.
• Not a fan of eggs? Well, that is a difficult one, but you can use vegan egg substitute, sausage, or even tofu scramble if you are in a bind!
• Lastly, if you don’t have rosemary – sage or thyme are wonderful cousins.

And that’s it for this Cacio e Pepe egg sandwich!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3