In small bowl, beat the
eggs with a pinch of salt.
Cut the bread in small cubes (croutons) and set aside.
In a skillet over medium heat, heat 1 tablespoon of White
Truffle Flavored Oil. Pour in egg mixture. Cook eggs completely.
In the meantime heat the remaining 1 tablespoon of White Truffle
EXVOO in another skillet pan and pour the croutons previously
diced. Cook until they turn golden brown and keep them warm.
Continue cooking the eggs until are thickened and no visible
liquid egg remains. Lay the sliced cheese over the eggs, cover
with a lid until the cheese is perfectly melted.
Wait 1 minute and serve imediately together with the croutons.