Heat a heavy-bottomed non-stick pan over medium-high heat. Sprinkle Toma into the middle of pan, creating a thin, even, lacy circle. When the cheese has melted a little bit, crack egg onto the top.
Use a spatula to keep the egg white on top of the cheese round. Cover the pan and cook for a few minutes, until the white is set and the yolk still runny. Using a spatula, gently slide the frico egg out of the skillet and onto your plate.
Hollandaise:
Place eggs yolks, salt, pepper, and 1 tbsp lemon juice in a blender.
Melt butter in a small saucepan over low-medium heat.
Place cover on blender and blend the yolk mixture for a couple seconds on high.
Remove the plug from your blender lid, still blending at top speed, and immediately start pouring the hot melted butter in a thin stream of droplets. The sauce will thicken when almost all of the butter is incorporated. Discard any watery residue from the bottom of your pan. Taste the sauce, adding more lemon juice, salt and pepper, to taste.
Transfer hollandaise to a thermos to keep warm for up to two hours, if not serving immediately.
