Follow these steps for perfect results
extra-virgin olive oil
large eggs
kosher salt
dried oregano
Grana Padano
grated
Place a large nonstick skillet over a burner (still off).
Swirl the olive oil in the pan to coat the surface.
Carefully break the eggs into the skillet, being careful not to break the yolks.
Sprinkle the eggs with kosher salt and dried oregano.
Sprinkle the grated Grana Padano or Parmigiano-Reggiano cheese over the eggs.
Cover the skillet.
Turn the burner to medium-low heat.
Cook until the egg whites are set and the yolks are cooked to your desired doneness (about 7-8 minutes for runny yolks).
Serve immediately.
Expert advice for the best results
For perfectly runny yolks, watch the eggs carefully and adjust the heat as needed.
Use a nonstick skillet to prevent the eggs from sticking.
Feel free to experiment with different cheeses and herbs.
Everything you need to know before you start
5 minutes
Not recommended
Serve directly from the skillet or transfer to a plate.
Serve with toast or crusty bread.
Top with a sprinkle of red pepper flakes for a little heat.
Serve alongside a simple salad.
Pairs well with the eggs and cheese.
Discover the story behind this recipe
Simple and comforting Italian breakfast.
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