-15 g black or white truffles
-15 g Parmigiano-Reggiano
-2 eggs, separated
Thinly slice the truffles. With a vegetable peeler make shavings of the Parmigiano-Reggiano. Set aside. Beat the egg whites until frothy and fry them in hot oil. When they are almost done, add the yolks in the middle and cook until just beginning to set. Sprinkle with salt to taste.
Take the eggs off the heat and arrange truffles and Parmigiano-Reggiano shavings over them. Serve immediately.