Remove the rind from the Fontina and slice it with a slicer or a potato peeler. Heat 2 fingers of oil in a small pan, fry the sage leaves in it for a few seconds and drain them on kitchen paper.
Melt the butter in a large non-stick pan, peel the eggs and cook them for 3-4 minutes until all the white has set and the edges are starting to brown.
When the eggs are almost cooked, add the Arnad Lard to the pan and let it curl. Season with salt and pepper.
Remove the pan from the heat, sprinkle the eggs with the Fontina flakes, garnish with the sage leaves and serve.