Italian Parmesan Eggs

We started cooking this recipe when our first daughter Lauren was born. Nathan was doing breakfast solo, and was tired of making the same few items that were easy to do by ones-self. Our friends at the Greenlake Guest House in Seattle offered this recipe as something new to try.

Of course once Casey was back in the kitchen she decide to add her own flair to it. She made one simple change that enhanced the flavor. The cream. It had been noted as half and half originally. We suggest you try it both ways and you will see how it improves the dish!

Italian Parmesan Eggs

Italian Parmesan Eggs

Course: Breakfast
Cuisine: Savory
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 1 person

A simple but delicious savory egg dish.



  • 1 Egg
  • 1 slice Canadian bacon
  • 1 Tbl Cream
  • 1 Leaf Basil Fresh is best, dried may be substituted
  • 1/8 cup Parmesan Cheese Grated

Hashed potatoes

  • 1 Potato
  • 1 Tbl Butter


  1. Start with a small ramekin, about the size of a piece of round Canadian bacon.

  2. You can put a drop of oil in the bottom of the ramekin, or simply place in the slice of Canadian bacon.

  3. Crack the egg in to the ramekin, on top of the bacon.

  4. Add the cream.

  5. Add the basil.

  6. Add the grated Parmesan cheese.

  7. Pop in an preheated oven at 425F for 12 minutes.

Hashed Potatoes

  1. Peel potatoes.

  2. Cube potatoes.

  3. In a skillet melt butter. (we love cast iron!)

  4. Put potatoes in skillet, salt and pepper, then cover. 

  5. Stir potatoes periodically for about 20 minutes.


  1. Place cooked potatoes on plate.

  2. Slide egg on bacon and place on potatoes.

  3. Garnish with parsley.


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