Prep time 10hrs
Cook time 5hrs
Serves or Makes: 4 servings
Recipe Card
ingredients
- 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.