This is a fried egg on polenta with comte cheese. The large black flakes are mediterranean black diamond finishing salt. Here is the polenta recipe:
Mix one cup of milk and one cup of water and bring to a simmer, adding salt and fresh-ground black pepper to taste. Mix one cup stone-ground yellow corn meal with one cup cold water and whisk to make a smooth slurry. Whisk in the corn meal slurry into the simmering diluted milk, and bring back to a simmer. Cook with regular whisking for about 20-30 minutes, until it is very smooth. You may need to add some more water if it gets too thick.
When it is done, whisk in one tablespoon butter and one cup grated comte cheese until fully incorporated, turn off the heat, cover, and allow to rest while you fry the eggs, grinding some black pepper on top. (I haven’t fried eggs in a long time, and I slightly overcooked the one in the picture.)