Faith Willinger

In my kitchen, eggs are a precious commodity. I buy them from the Innocenti brothers, my favorite farmers, and they're sold by the pair, wrapped in newspaper. Yolks are bright orange, called "rossi," reds in Italian, and flavors are ultra-eggy. Quantities are limited, but since I'm a loyal customer for their produce I'm entitled to eight eggs a week when the chickens are most productive, down to four or even two in the winter months. I use organic eggs purchased from a shop for baking and save the Innocenti brothers' special eggs for my husband, Massimo's, favorite dish, uove frittellate. Some versions of this dish pair eggs with cooked spinach or mashed potatoes or top with crisp pancetta, but Massimo is a minimalist, which makes things far easier for me.

Here is my version of uove frittellate.

    • 2 farm-fresh eggs
    • 2 tablespoons quality extra-virgin olive oil
    • sea salt and freshly ground pepper
    • fresh bread

Break eggs into a small bowl. Heat the extra-virgin in a cast-iron pan and when it's really hot, slip in the eggs, season with salt and pepper, and cook until the whites are set and browned underneath. Transfer eggs to a plate and (using a pot-holder) pour the hot oil from the pan over the yolks to complete cooking. Serve with plenty of fresh bread to sop up the yolks.

Watch a slide show of Faith preparing the eggs below: