Fried eggs with potato crisps and truffle pecorino

Ingredients

Preparation

Separate the egg white from the yolk, setting aside the latter in one half of the shell with a little olive oil on top. Fry the egg white in olive oil until golden brown on both sides as if it were an omelette, and cut into small pieces. Pour the stock into the same pan with the fried egg white, and cook until the liquid evaporates. Grate the cheese with a very fine grater to obtain very thin strips. Break the potato crisps into small pieces.

Assembly: Place the warm egg white in a deep dish. Cover with a layer of broken crisps and top with the grated cheese, making sure not to cause it to lose volume by flattening it. Gently create a small depression in the middle of the cheese, place the set aside egg yolk in it and sprinkle a few salt flakes on top.

Note: Another presentation alternative is to serve it in a tumbler or daiquiri glass.

Tip: You can also scramble the egg white to save time. In this case, add a little more oil once the egg white is set to help it brown more easily.