Cut 40 g lardo (Italian pork belly) into small cubes and fry in a pan (made of forged iron or enamelled cast iron). Leave out at reduced temperature.
Finely dice the pork belly and gently fry in the fat of the lardo. It should be crispy - not black.
When the bacon is crispy, carefully add the three eggs, the yolks should stay whole. Carefully stir the egg white until it`s done - only then stir in the egg yolk and let it set for a short time.
Season with salt and pepper to taste. Not during preparation, the salt removes moisture and the pepper burns and loses its taste due to the temperature in the pan.
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