Crispy Pecorino Egg Toasts
The only ‘hard’ part about this recipe is slicing a large and thin slice of good country bread, which is imperative for the crispiness. You want the cheese to filter thru the holes of the bread to the surface of the pan for that delish toasty cheesy flavor. I’ve cut a round boule thru the equator to get a nice round slice, but a regular slice also works. However you get there, make sure it’s thin, and you’ll have a crispy cheesy eggy breakfast or lunch (or dinner!) in minutes, literally. Go light on the salt, as the pecorino already has a lot in it.
Serves 1
INGREDIENTS
1¼” slice of a country boule
1 tablespoon olive oil
1 egg
1 cup pecorino cheese, grated
Kosher salt and black pepper
METHOD
Stand the boule on its edge and carefully cut it lengthwise (thru the ‘equator’). Then insert knife edge ¼“ from cut edge and slowly roll the boule across cutting board—gently using a sawing motion and keeping your focus the crust edge to ensure the edge is even. Go slowly as you roll until you arrive back where you started. You can then gently finish cutting all the way through the center. Alternatively, cut boule in thin slices straight down the traditional way. The goal is to get a thin slice and enough surface area for the cheese and egg.
In a large non-stick or cast iron pan over medium heat, add olive oil. Add bread slice, then top with cheese, leaving the center area open. Add egg to the middle area. Add a pinch of salt and pepper to taste. Cover and turn to medium low and let cook until egg is set, pecorino is melted and bottom is dark golden brown, approximately 5 minutes, checking frequently.
When egg is set, transfer to plate, making sure to add all browned bits of pecorino from pan. Serve immediately.