Eggs With Parmesan & Oregano
This dish takes the humble scrambled egg and gives it a Mediterranean twist — soft, creamy eggs enriched with Parmesan and scented with oregano, served with toasted sourdough, crushed tomato, and a drizzle of olive oil. In Canada, over 1,200 family-run egg farms supply fresh, local eggs to every province, proving how a simple ingredient can connect communities coast to coast — a comforting breakfast with a sun-drenched flair.
Prep Time: 5 minutes
Total Time: 10 minutes
Serves: 2
Ingredients
4 large eggs
2 tbsp whole milk or cream
2 tbsp grated Parmesan cheese (plus extra for topping)
½ tsp dried oregano (or a few fresh leaves, finely chopped)
1 tbsp butter
2 slices sourdough bread, toasted
2 ripe tomatoes, grated or crushed by hand
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper, to taste
Method
In a bowl, whisk together eggs, milk or cream, Parmesan, oregano, a pinch of salt, and black pepper until well combined.
Heat butter in a non-stick pan over low–medium heat. Add the egg mixture and stir gently with a spatula, pushing curds from the edges toward the centre. Cook slowly until just set and creamy, removing from the heat slightly early as the eggs will continue to cook in the pan.
Meanwhile, crush tomatoes into a bowl, season with sea salt, and drizzle with olive oil.
Serve eggs immediately with toasted sourdough, topping with crushed tomato, extra Parmesan, and a drizzle of olive oil.
Variations
Spanish Style – replace oregano with smoked paprika and serve with roasted peppers.
Herbed Eggs – use fresh basil or parsley in place of oregano for a brighter flavour.
Canadian Brunch – top with crispy bacon or smoked salmon for extra indulgence.
The slogan “Get Cracking”, launched in 1972 by Egg Farmers of Canada, cemented them as an everyday staple. Today, with over 8 billion eggs produced annually, family-run farms still supply much of the country, keeping the link between tradition and community alive.
