Prep 0 mins
Cook 0 mins
- 8 eggs
- 2 ounces Fontina cheese, cut in small pieces
- 1 dash salt
- 1 truffle, very thinly sliced
- 4 tablespoons butter
- to taste nutmeg, grated
- Melt the butter in a large skillet and set over low heat. Add the cheese and let it melt.
- Add the slices of truffle and mix well.
- Break the eggs onto the cheese and truffles and season with salt and pinch of nutmeg.
- Let the eggs set 5 minutes.