Start by cutting the bread into two slices, about 1 cm thick.
Cut a thin slice of caciotta, discarding the crust.
Put them aside.
Simmer the chicory in salted water for a few minutes and then drain it. Heat a drizzle of oil with a clove of garlic in a frying pan. Add half a spicy pepper and then the chicory. Take a slice of Prosciutto di Carpegna, cut it into thin strips and add them to the pan.
At the same time, cook the eggs in a pan with a little butter (if you want to add a special touch to it, instead of the butter, you can use a few slices of Prosciutto di Carpegna PDO by rubbing them on the hot pan. This way the fat will melt, ensuring the correct cooking of the eggs and adding even further flavour).
Without turning off the heat, transfer the chicory to the same pan and continue cooking. Add a drizzle of oil and then the slices of bread.
Lay the cheese on one of the two slices and then the black truffle, thinly sliced. Put the lid on and turn off the heat, leaving it rest for a couple of minutes until the cheese melts.
Remove the bread from the pan and start assembling the bread roll, adding the chicory first, then the egg and finally the slices of Prosciutto di Carpegna PDO.
