Get the recipe 👇 Cacio e Pepe Eggs with Olive Oil Toast Recipe courtesy of Bobby Flay Level: Easy Total: 25 min Active: 25 min Yield: 4 servings Ingredients 1 1/2 teaspoons Dijon mustard 5 tablespoons white wine vinegar 1 teaspoon honey 1 small shallot, minced Kosher salt and freshly ground black pepper 1/3 cup plus 3 tablespoons extra-virgin olive oil 1/3 cup freshly grated Parmigiano-Reggiano cheese 8 large eggs 4 large slices (1/2 inch thick) country loaf 1 garlic clove, halved crosswise Sliced fresh chives, for garnish Directions In a medium bowl, combine the mustard, 3 tablespoons of the vinegar, the honey, shallot, and 1/2 teaspoon coarsely ground pepper. Season with salt, then whisking briskly, slowly stream in 1/3 cup of the olive oil to emulsify. Whisk in the Parmigiano and set aside. In a large deep sauté pan, combine 6 cups water and the remaining 2 tablespoons vinegar. Bring to a boil over medium-high heat, then reduce to a simmer. Line a plate with paper towels. Break each of 4 of the eggs into an individual cup or small bowl. Use a slotted spoon to swirl the water in the pan to create a small whirlpool, then one at a time gently add an egg in the center. Poach the eggs until the yolk is nearly or almost set, 3 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on the paper towels. Season the top with salt and pepper. Repeat with the remaining 4 eggs. Preheat the broiler. Brush the bread slices on both sides with the remaining 3 tablespoons oil and season with salt and pepper. Toast under the broiler until lightly browned and crispy on both sides, 2 to 5 minutes. Rub the toasted bread with the cut sides of the garlic clove. Cut each piece of toast in half crosswise, then top each with a poached egg and drizzle with the dressing. Garnish with sliced chives and serve immediately. Reprinted from "Sundays with Sophie” Copyright © 2022 Boy Meets Grill, Inc. Photographs copyright © 2022 Ed Anderson. Published by Clarkson Potter, an imprint of Random House.