Cacio e pepe hash brown breakfast casserole

Method

1. Heat the oven to 200ºC/180ºC fan/gas 6 and line the oven dish with baking paper. Beat the eggs with a good pinch of salt in a large bowl or jug, then stir in three quarters of both the cheese and coarsely ground pepper. Pour the mixture into the lined dish, evenly distribute the hash brown pieces, then top it all with the remaining cheese and pepper. Bake in the oven for 40 minutes.

2. Blanch the asparagus in salted boiling water for 3 minutes, then plunge into cold water to cool and retain its bright green colour. Drizzle with a touch of extra-virgin olive oil and season with salt and pepper. When the breakfast casserole is ready, slice into 6 even portions and serve with the asparagus and plenty of crusty bread and butter.

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