"Chef Will Coleman combines two of his favorite dishes - a breakfast sandwich and cacio e pepe - for this simple recipe with bold flavors. He created it during his West Coast breakfast tour for a pop-up at Fried Egg I'm in Love in Portland, Ore., and it proved so popular that he put it in his new " From Cart to Kitchen " cookbook."
"With a goal to make cooking more joyful, affordable and approachable, the cookbook offers 10 weeks of grocery shopping lists with 60 recipes. Coleman likes to use Tillamook Parmesan when he makes this sandwich, but encourages home cooks to use what's on hand and says any Italian cheese works well. He prefers sourdough, brioche or ciabatta bread. "It's great, big flavors for breakfast, a meal that people often don't really think about or kind of rush through," Coleman said."
A recipe merges a breakfast sandwich with cacio e pepe flavors to create a simple, bold breakfast option. It originated during a West Coast breakfast tour and a Portland pop-up where it became popular enough to appear in a cookbook offering 10 weeks of grocery shopping lists and 60 recipes that aim to make cooking joyful, affordable and approachable. Tillamook Parmesan is recommended but any Italian cheese works well, and preferred breads include sourdough, brioche or ciabatta. The sandwich emphasizes big flavors for breakfast, encouraging people to slow down and enjoy a more thoughtful morning meal.
Read at Los Angeles Times
Unable to calculate read time
Collection
[
|
...
]