Chef Will Coleman combines two of his favorite dishes—a breakfast sandwich and cacio e pepe—for this easy recipe with bold flavors. She created it during her West Coast breakfast tour for a pop-up at Fried Egg I'm in Love in Portland, Oregon, and it proved so popular that she included it in her new cookbook “From Cart to Kitchen.” Aiming to make cooking more joyful, affordable and accessible, the cookbook offers 10 weeks of shopping lists with 60 recipes.
Coleman likes to use Tillamook Parmesan when making this sandwich, but encourages home cooks to use whatever they have on hand and says any Italian cheese works well. Prefers sourdough bread, brioche or ciabatta.
“It's fantastic, great flavors for breakfast, a meal that people often don't think about or rush into,” Coleman said.
