Ingredients for 6 servings:
6 eggs
300gr rice
3 big and ripe tomatoes
100gr butter
2tbs grated parmesan cheese
2tbs oil
1 small white truffle
salt
Pepper

Preparation:
Blanch tomatoes with oil, cut in half and remove the insider flesh to obtain small cups, salt and pepper.

Boil rice al dente and sieve with melt butter and parmesan cheese.

Fill tomatoes with rice and level the surface.
Fry eggs with butter and place one egg on each filled tomatoes.