Preheat a medium non-stick skillet or frying pan with a lid over medium heat.
In a small bowl or ramekin, crack one large egg carefully into the dish.
Add one tablespoon of butter to the heated skillet. Swirling around to coat the pan.
Gently slide each cracked egg into the skillet, and cook them one at a time to avoid spreading into each other. They should sizzle as they hit the pan.
Use a heatproof spatula to help push the edges back in to the center if they start to spread too much.
Sprinkle each egg with a pinch of salt and black pepper while it cooks.
Place the lid on the pan and allow the eggs to cook undisturbed for 2-3 minutes or until the whites are set.
Carefully transfer the cooked egg to a plate using the spatula. Repeat with remaining eggs, adding additional butter as needed to keep the pan well greased.
Serve the sunny-side-up eggs immediately while they're warm and the yolks are runny.
Notes
Sunny-side-up eggs are great on their own or as a topping for toast.
Be cautious when handling the eggs to avoid breaking the yolks prematurely.
Adjust the cooking time according to your preference for runny or firm yolks.
Cracking the eggs into a dish before putting them into the pan helps the ensure that the yolks don't break going into the pan.