Roberto from Tollo made this Italian recipe for me during our food tour through Abruzzo
Preparation
 Sprinkle half of the cheese into a skillet and cook until melted and starting to harden. Carefully turn the cheesecake with a spatula and fry the other side as well. Take it out of the pan and place it in a cup or bowl and let the edges fall over it. Let cool for a few minutes and then remove the cheese tray. Cut the bacon into thin pieces and fry in a pan for a few minutes. Add the asparagus tips and cook until they start to soften.
 Meanwhile, poach the eggs. To do this, bring a large pan of water to the boil. Add the are and lower the heat. Stir the water to create a whirlpool in the center of the pan. Break an egg into a small bowl and slide it into the center of the water bowl. Let the egg set for about 2 to 3 minutes on medium heat. Remove the egg from the water with the slotted spoon and keep it. Repeat this with the other egg as well.
Source: Leukerecepten by leukerecepten-nl.
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