Make your eggs up to two at a time in a large skillet. (If only making one egg, an 8-inch skillet is fine.) Melt two teaspoons of butter in the pan over medium heat. Crack two eggs in the pan, trying not to crowd them. Place a lid, ideally a glass one, over the eggs. (See notes.)
As soon as the yolks get covered with a pinkish color, they are done. It should take around 3 minutes, so check on the eggs just before the 3-minute mark if you don't have a glass lid. Transfer each cooked egg onto your plate and pour the butter on top.
Add salt and pepper to the eggs, and serve with toast.
If only making one egg, use one teaspoon of butter in an 8-inch skillet.If you have a glass lid for your pan, use it. It will allow you to view the eggs while they're cooking and see when the surface of the yolks start to turn pink, which means they're done. Otherwise, you'll have to lift the lid to check on the eggs.