for 4 people

4 eggs
1 lt. water
50 ml white wine vinegar
salt
To garnish:
4 thin cheese slices ??or fried black curly kale

Put a pan with the water, vinegar and salt to boil, when it starts to simmer, lower the heat and crack the eggs in the water and cook for about 4 minutes.
Meanwhile, in another pan, boil the cream and melt the pecorino cheese from Pienza inside.
Cut the slices of bread very thin and toast them for about 5 minutes in the oven to make them crispy. Or as an alternative, a few curly black cabbage leaves can be fried.
Arrange the pecorino fondue in a bowl, then lay the toast on one side and then the egg when it is hot. Slice a generous amount of truffle on the egg and serve.