1. Add half the oil into the pan on medium heat. Add the sage and cook until crisp- about 1 minute. Remove the crispy sage from the pan, onto some absorbent kitchen paper and set aside. Leave the sage-infused oil in the pan.
2. Add half butter into the same pan and once foaming add the slice of sourdough. Cook the bread until golden and toasted on medium heat.
3. Remove the toast from the pan and set it aside in a warm spot.
4. Beat the eggs well, with a pinch of salt or blend with an immersion blender. Wipe the pan with kitchen paper, then add in the remaining oil and butter. Once the butter foams add the eggs. Cook the eggs undisturbed, until they start to set around the edges of the pan. Stir the eggs with a silicone spatula in long strokes around the perimeter of the pan, then the middle. Keep stirring the eggs for about 30 seconds – 1 minute, until nearly cooked.
5. Remove the eggs from the heat as they will continue to cook. Grate over a little parmesan then season the eggs to taste with salt and pepper.
6. Pile the eggs onto the crispy sourdough, top with more parmesan, a grind of pepper and the crispy sage.

Serve immediately.