- 2 tablespoons extra-virgin olive oil
- 8 large eggs (2 each)
- 1⁄4 teaspoon kosher salt
- 1⁄2 teaspoon dried oregano, preferably Sicilian oregano on the branch
- 1⁄4 cup Grana Padano, grated
Set a large (12-inch) nonstick skillet over a burner that is still off. Swirl the pan with the oil and gently break all the eggs to fill the pan, taking care not to break the yolks. An easy way is to break the eggs into a cup and then slide them out into the frying pan. Sprinkle with the salt and dried oregano. Sprinkle the grated cheese over all.
Cover the skillet and turn the flame to medium-low. Cook until the whites are set and the yolks are done to your liking, about 7 to 8 minutes for still-runny yolks.
KIDS CAN: Break the eggs into cups (letting the adult slide them into the skillet) and crumble the oregano from the branch.