Chef tips:
Boil one of the two eggs for 5 minutes and cool it in water and ice.
Cook fontina and milk in a bain-marie to obtain the fondue.
Beat the second egg which will be used for breading.
Shell the first egg very gently, pass it in the flour, then in the second egg previously beaten and in the breadcrumbs.
After the breading, fry the egg at 175 degrees.
In a deep plate, place the fondue, the fried egg, then add a pinch of salt, the almonds and the lemon peel.
The last step is the decoration with rocket leaves. (or other of your choice)
