• 1 teaspoon whole black peppercorns, such as Diaspora Co. Aranya Pepper
• 8 large eggs
• 1/ 2 grated pecorino romano or parmesan cheese, plus more for topping
• 1/ 4 cup heavy cream
• 1/ 2 teaspoon kosher salt
• 1 tablespoons unsalted butter
• Chopped fresh herbs, for garnish (optional)
• Flaky salt, such as Amagansett Sea Salt, for serving (optional)
• Your favorite bread (gluten-free, if desired) for serving

Method

• Step 1

  Coarsely grind peppercorns using a pepper grinder or mortar and pestle. Heat a large skillet over low heat. Add crushed peppercorns and cook, stirring frequently, until fragrant, about 30 seconds. Remove from skillet.

• Step 2

  In a large bowl, whisk half the toasted pepper with eggs, heavy cream, cheese and salt.

• Step 3

  Melt butter in skillet over low heat. Add egg mixture and stir constantly with a rubber spatula until eggs are soft scrambled and fluffy, around 8-10 minutes. Eggs should be soft, creamy and loose but not soupy. Sprinkle eggs with remaining toasted pepper, herbs, flaky salt, and extra cheese, if desired. Serve with toast.