Brush with a dash of extra virgin olive oil the bottom of a non stick frying pan and when hot add the sliced ​​buristo.

When the buristo sizzles, crack the eggs open and pour the white eggs into the pan. Keep the yolks aside inside the shells, just pay attention not to break them.

Cover the pan with a lid and let the egg whites coagulate: when white and well cooked, slightly crisp on the edges, gently add the egg yolks and let them cook just as long as you like. I like it slightly veiled, yet completely liquid inside.

Remove from heat, season with salt and freshly ground pepper and enjoy with tons of Tuscan bread.