Very tasty way to the planted egg, my favourite. To the frying pan heated up with butter I am wolfing the egg down, I am salting only a white and I am frying the moment, until the white sets. Still on the frying pan, on the egg, I am arranging the wafer-thin slice of the Parma ham. I am transferring into the plate and I am sprinkling with the fresh grinded pepper. I am giving with the addition of lettuce or pieces of toast of the French baguette. Crunchy pieces of toast with oil, with cream cheese, avocado, with nuts of the stone pine. Sprinkled with the fresh grinded pepper and decorated the pepper and the cress.