Fried Eggs with Fontina Cheese (Piedmont)

Ingredients

Bread- 6 slices

Butter- 1/2 cup

Fontina Cheese- 6 slices

Anchovy fillets- 6

Eggs- 6

Pepper

Cut the bread slices into rounds about 2 1/2 inches in diameter. Heat half the butter and gently fry the bread slices on one side only until crisp. Arrange the slices in a large, shallow casserole, fried side up.

Place a slice of Fontina cheese on each slice of bread, and on the cheese, put half a chopped anchovy fillet. Sprinkle with pepper and transfer the dish to a moderate oven (375F) long enough for the cheese to melt.

Fry the eggs in the remaining butter. Put 1 fried egg on each slice of cheese. In the same pan quickly fry the remaining anchovies until dissolved to a paste. Sprinkle over the eggs and serve immediately.

Serve one to two eggs per person.