Cheese and Eggs for Lunch with Rye Bread: Scipit
Roll the cheese cubes in the fine cornmeal.
Heat 2 non-stick pans over medium heat, with half the butter in each pan. Once the butter has foamed and subsided, add the cheese cubes to 1 pan and cook until the cubes are crunchy. Meanwhile, in the other pan, cook the duck eggs sunny side up. Once the whites have solidified, season with salt and pepper.
Recipe copyright 2001, Mario Batali. All Rights Reserved.