Here is how I do it. Two eggs up 'n buttered toast.
Start off with a mild hang over. Every step is immediately unless noted. Grab an 8 inch non stick pan and a cold butter stick. Turn the burner on high (electric). Dong wait, place pan on burner and 'draw' on a layer of butter. The pan and burner should be fairly cool still. When the butter 'skins' crack two eggs in. Now hurry and get about an once of water in your lid lip. Once you you see a white layer on the bottom of the egg, slowly pour the water under the edge of the egg as fast as possible slowly. It should start to boil instantly. Then cover instantly. Cooking time is exactly just before all water is evaporated. You should be able to remove the lid and shake the eggs freely from the pan. Slide them on to a plate now while you still have steam floating the egg on the pan. Butter the toast, salt n pepper the eggs, poke the yolk with a fork an serve.
If over easy is desired, just flip in the pan for a moment.
Never burned on the bottom eggs.
Note if the butter burns turns brown start over.
In a second pan I like a meat. Johnsonville sausage links(or any good links, I stress good links) canadian bacon, corned beef hash.
To go all out make hash browns in a third pan. Home made are the best economically but store bought shreds work fine also. We will talk hash browns in another post.