Eggs and truffles are a classic combination. In this recipe, they are paired with a thin slice of pecorino cheese as a topping for crostini. If you don’t have large, round metal cookie cutters (for frying the eggs inside), fry the eggs as you normally would.

Preparation time, start to finish: 15 minutes. Makes 2 servings.

1 teaspoon extra-virgin olive oil

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2 slices crusty white bread

1 tablespoon butter

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2 eggs

Pinch kosher salt

Two thin squares pecorino cheese (each about 2 by 2 inches)

Black truffle, for shaving or grating

In a large skillet, not nonstick, over medium heat, heat the oil. Add the bread and toast until golden on both sides. Transfer to serving plates and set aside.

Lightly spray the insides of 2 large, round metal cookie cutters with cooking spray. Place the cutters in the skillet, then place 1/2 tablespoon of butter inside each.

Just as the butter begins to melt, crack one egg into each cutter. If needed, use tongs or a spatula to gently press on the edges of the cutters to prevent the egg from leaking out. Once the egg sets, leaking shouldn’t be a problem.

Once the eggs are mostly firm, carefully run the tip of a paring knife around the inside of the cutters, then remove the cutters. Carefully flip each egg.

As soon as the eggs are flipped, sprinkle each with kosher salt, then top each with a piece of cheese. Cover the pan and continue cooking the eggs until the cheese just warms, about 30 seconds.

Top each slice of bread with an egg, then grate or shave a liberal amount of truffle over each.

” AP food editor J.M. Hirsch can be e-mailed-at jhirsch@ap.org.