Cheese and Eggs for Lunch with Rye Bread: Scipit

• 1/2 pound Montasio, cut into 1/2-inch cubes
• 3 tablespoons fine cornmeal
• 3 tablespoons unsalted butter
• 4 duck eggs
• Salt and pepper
• 4 slices pane all'Istriana, grilled or toasted

1. Roll the cheese cubes in the fine cornmeal.
2. Heat 2 non-stick pans over medium heat, with half the butter in each pan.
3. Once the butter has foamed and subsided, add the cheese cubes to 1 pan and cook until the cubes are crunchy.
4. Meanwhile, in the other pan, cook the duck eggs sunny side up.
5. Once the whites have solidified, season with salt and pepper.
6. Serve the cheese and eggs immediately with the bread.

montasio, cornmeal, unsalted butter, eggs, salt, allistriana

Taken from www.foodnetwork.com/recipes/mario-batali/cheese-and-eggs-for-lunch-with-rye-bread-scipit-recipe.html (may not work)