Put the butter and a little oil in the frying pan to melt on the grill together with the Carpegna DOP cubes so that they release their characteristic aroma, add a few flakes of truffle.
Then pour first the egg white and then the yolk, then cover
everything for a few seconds based on the desired degree of cooking of the egg. Remove from heat, add salt and pepper
and complete with other flakes of truffle.
Serve with vegetable toast.
Take two thin slices of stale bread and toast them until they become crispy. Place them on a plate like a toast, and add field herbs previously marinated with raspberry vinegar between the slices.