Cheese and Eggs: an Unexpected Match

This Easter, when eggs and rabbits abound in the dozens, why not throw it back to old school with a farmhouse classic? Eggs and cheese: it’s a total no-brainer. With these two staples, you’ll always have a quick, filling, and protein-packed pantry meal ready to go. Yet in this era of overcrowded poultry farms and processed plastic cheese squares, “hearty” and “wholesome” are in short demand.
Hot tip: look for organic, “certified humane” eggs in the grocery store. That means there is a vetting body consistently regulating the quality of the eggs—and with Pierre Cheese-affiliated brands, you’ve naturally got the cheese part covered!

Scrambled Eggs and Cheese
Any sort of cheese with soft curds, such as a ricotta or cottage cheese, goes a long way in jazzing up standard scrambled eggs. The end result is a thick, creamy cloud of scrambled eggs unlike any other you’ve ever had before.

Quiche or Frittata
These two are grouped because the concept is fundamentally the same: a baked egg-and-cheese dish. A quiche has a crust; a frittata has less milk. Either way, whisk the eggs, milk, take your favorite vegetables and cheeses (some suggestions: goat cheese, gruyere, swiss), and mix it all into one pan. It doesn’t get much easier than that, and moreover, those tender golden slices coming out of the oven are sure to please even the most exacting of picky eaters. 

Cacio E Pepe
…from scratch! Remember that many pasta varieties are made from eggs too, and often paired beautifully with parmesan. Fresh pasta is a whole different beast from the boxed kind, and making it yourself is one of those experiences you have to try once. It’s much easier than it looks. The rule of thumb is a ratio of one egg to 100 grams of flour. Make a well in the center of a hill of flour and pour the eggs into the well, kneading and incorporating all the dry bits to the wet. Roll out the dough, cut into strips, and if you’ve ever boiled pasta, you know the rest. Emulsify in a healthy grating of Parmigiano-Reggiano and crack some fresh black pepper, and ta-da! Homemade cacio e pepe: the perfect first, second, and third impression. 

We can’t let savory foods steal all the thunder, now can we? Traditional Italian tiramisu cream is made with a mixture of mascarpone cheese and eggs gently heated over a bain-marie (where rising steam from a water bath is the source of heat). Add some sugar, and it’s that easy! Eat it straight, in a cup, or with ladyfingers dipped in espresso: this thundering sky’s the limit.