Cacio e Pepe Egg Sandwich

Okay, so my love for the C and P continues—and this time with my current favorite egg sammy situation. Egg—cooked gently in a thin layer encases mortadella, pecorino and lots of black pepper—and then it’s topped with another slice of crispy mortadella (this is my new bacon—I am telling you). It’s also done in a flash—which is sort of what you want for a AM hangry times.

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Makes 1 sandwich

INGREDIENTS

2 large eggs
2 tsp milk
1 tsp olive oil
2 slices mortadella, divided
¼ cup freshly grated pecorino, plus more for sprinkling
¼ cup grated mozzarella
½ tsp to 1 tsp freshly ground black pepper, plus more for seasoning
2 slices sandwich bread
Kosher salt

METHOD

Add milk and eggs to a bowl, season with salt and pepper and whisk until combined.

In a medium non-stick skillet over medium low, add olive oil. When shimmering, add eggs and swirl pan to coat in an even layer. Drop 1 slice of mortadella right in the center of the eggs, then top with pecorino, mozzarella and sprinkle with black pepper. When eggs are just shy of setting (do not wait until the eggs are fully set—this will make it hard to fold eggs over—and don’t worry, the residual heat when it’s a little package will finish the cooking), use a spatula to fold eggs over, encasing the mortadella and cheese completely—this should be about the size of your bread. Carefully transfer to a plate.

In the same pan, add the 1 remaining slice of mortadella and cook for 2 minutes per side or until golden brown all over and just starting to crisp.

Meanwhile, toast the bread.

To assemble, place egg package on the bottom slice of toast, sprinkle with pecorino and a few grinds of black pepper, add the crispy mortadella, then top with the remaining slice of toast. Serve immediately.