I’ll never get tired of coming up with new ways to cook and serve eggs. The inspiration here was cacio e pepe, the famous pasta dish of Rome. Cacio e pepe translates to “cheese and pepper”—it sounds simple (and it is), but those two ingredients are all it takes to make a phenomenal pasta. In this case, I decided to make a white wine vinaigrette and pump it up with a ton of cheese and black pepper in a nod to cacio e pepe. Of course, I didn’t have any Pecorino Romano when I made this, so I used Parmigiano-Reggiano instead. Either works.
In a medium bowl, combine the mustard, 3 tablespoons of the vinegar, the honey, shallot, and 1/2 teaspoon coarsely ground pepper. Season with salt, then whisking briskly, slowly stream in 1/3 cup of the olive oil to emulsify. Whisk in the Parmigiano and set aside.
In a large deep sauté pan, combine 6 cups water and the remaining 2 tablespoons vinegar. Bring to a boil over medium-high heat, then reduce to a simmer. Line a plate with paper towels. Break each of 4 of the 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 or almost set, 3 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on the paper towels. Season the top with salt and pepper. Repeat with the remaining 4 eggs.
Preheat the broiler. Brush the bread slices on both sides with the remaining 3 tablespoons oil and season with salt and pepper. Toast under the broiler 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 piece of toast in half crosswise, then top each with a poached egg and drizzle with the dressing. Garnish with sliced chives and serve immediately.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.