Eggs and Mozzarella
It doesn’t get easier—or more comforting—than old-school Italian fare like these eggs and mozzarella, and stuffing them into sandwich rolls or Italian bread is a must!
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Are you familiar with mozzarella and eggs, Italian style? This is a prime example of “peasant” or “poor man’s” food, similar to this peppers and eggs sandwich. Here, it involves mixing eggs with some cheese for added protein and serving it on bread for extra heartiness. My version slightly elevates it by tossing in some garlic powder, Pecorino Romano cheese (#bestcheeseever), and scallions for more flavor and brightness.
This is one of those “recipes” that never really made its way onto restaurant menus because it’s too basic. But it was on at least one menu years ago when I lived in Brooklyn. It was for a neighborhood pizza place that made the best grandma pie (I miss you, Vesuvio of Bay Ridge). They also made an egg and mozzarella hero, along with the better-known meatball, eggplant, and sausage and pepper heroes.
It wasn’t until my visiting mother spotted it on the takeout menu that she remembered eating eggs and mozzarella as a kid. We never ordered it or made it, but I filed it away in my head before deciding to make my own version for this blog.
Of course, you can eat these eggs and mozzarella several ways (next to a side of bacon for breakfast is one way), but for me, it’s all about the bread. This is For Carbs’ Sake, after all, and these eggs and mozzarella are totally sandwich material.
Why You’ll Love These Eggs and Mozzarella
- They’re very inexpensive: The priciest ingredient is the fresh mozzarella, but you can make it more economical by using part-skim.
- Everything cooks in one pan: You barely need to use any other tools.
- They cook super fast: You can have these eggs and mozzarella ready in less than 20 minutes.
Ingredients You’ll Need
- Eggs: I always recommend using large eggs.
- Pecorino Romano Cheese: This sharp cheese is what makes this recipe so flavorful
- Unsalted Butter: Salted is fine; you might just need to reduce the amount of added salt.
- Garlic Powder: This is more potent than fresh garlic and really permeates the eggs.
- Fresh Mozzarella: You can substitute with part-skim mozzarella.
- Scallions: You can use fresh chives instead.
- Sandwich Rolls or Crusty Bread: This is a must to turn this into a sandwich!
See the recipe card below for more information on ingredients and quantities.
How to Make Eggs and Mozzarella
- Whisk the eggs: Whisk the eggs in a bowl and add the grated Pecorino until it’s well-incorporated.
- Cook the eggs: Melt the butter in a large pan; add the garlic powder and quickly stir it in. Next, add the egg mixture, cubed mozzarella, sliced scallions, salt, and pepper.
- Reduce the heat: Let the eggs set over low heat, stirring them occasionally. Cook them for a little longer than usual to help any water that might release from the fresh mozzarella evaporate.
Pro Tips
Prep all the ingredients before cooking the eggs: This will make this already easy recipe even easier. Whisk together the eggs and Pecorino, cube the fresh mozzarella, and slice the scallions before you turn on the burner.
You may need to cook the eggs for longer than usual: Fresh mozzarella will release some water as it cooks. Don’t worry–just cook the eggs slowly for a couple of extra minutes, and much of the water will evaporate.
Use a slotted spoon for serving: A small amount of water will likely remain in the pan, so use a slotted spoon to scoop out the eggs and mozzarella to ensure any liquid stays behind.
Suggestions for Substitutions and Variations
- Use part-skim shredded mozzarella or a mix of part-skim and fresh.
- Experiment with other Italian cheeses like provolone and asiago.
- Sauté some sliced yellow onions first for even more onion flavor.
- Substitute the scallions with chives.
- Add some fresh parsley for more herbiness.
Recipe FAQs
Cook the eggs at a low temperature on the stovetop and for a little longer than you normally might, which will give the water from the fresh mozzarella more time to evaporate. If you use part-skim mozzarella, you won’t have to bother with this step.
Cook them on low heat—low and slow—and the eggs should be tender and fluffy.
Storage
Refrigerator
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Freezer
I don’t recommend freezing anything egg-based or with a high water content (unless it’s soup).
Reheat
Reheat gently in the oven (covered) on a low temperature setting. You can also microwave them in a microwave-safe bowl (also covered).
More Italian-Inspired Recipes
- Italian peppers with olives and breadcrumbs
- Linguine aglio e olio with roasted garlic
- Cod puttanesca
- Lentil soup
If you love this recipe, please take a moment to review it below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Eggs and Mozzarella
Ingredients
- 6 eggs large
- 3 tablespoons Pecorino Romano cheese grated (Note 1)
- 1 tablespoon unsalted butter
- ¼ teaspoon garlic powder
- 8 ounces fresh mozzarella cubed (Note 2)
- 2 scallions sliced (white and green parts)
- ¼ teaspoon kosher salt
- black pepper freshly ground
- 4 sandwich rolls or petite Italian or French soft bread loaves
Instructions
- Whisk the eggs in a bowl. Add the Pecorino and stir until well incorporated. 6 large eggs, 3 tablespoons Pecorino Romano cheese
- Melt the butter in a large pan over medium-low heat. When it just begins to bubble, add the garlic powder and stir it quickly into the melted butter. Pour in the egg and Pecorino mixture, followed by the cubed mozzarella, then the sliced scallions. Stir the eggs as they scramble and the mozzarella melts, making sure the heat is low enough so the eggs don't overcook. Add the salt and pepper. 1 tablespoon unsalted butter; ¼ teaspoon garlic powder; 8 ounces fresh mozzarella, cubed; 2 scallions, sliced (white and green parts); ¼ teaspoon salt; freshly ground black pepper
- The fresh mozzarella will release some water as it cooks. Just cook the eggs for a couple of minutes longer than you usually would to allow some of it to evaporate. The slow cooking process will not overcook the eggs. Remove the pan from the heat.
- Scoop some of the eggs and mozzarella onto each roll for a delicious sandwich, preferably with a slotted spoon so any remaining liquid will remain in the pan. Enjoy!4 sandwich rolls or petite Italian or French soft bread loaves
