• Add the butter to a small, well-seasoned cast iron skillet. In this example, I used herbed butter which is delicious, but regular non-salted butter will do just fine.
  
• Melt the butter over medium heat, about 2 minutes. Swirl the butter to evenly coat the pan.
  
• Reduce the heat to low, and carefully crack the eggs into the pan.
  

For sunny side up

• Cook on low, uncovered until the egg whites set, about 2 minutes.
  

For over easy

• After the egg whites have set, add 1 oz water, cover with a lid and cook for 1 minute more. The steam from the water will poach the top of the eggs, so there is no need to turn them over.
  

For over medium

• Follow the same method as over easy, but allow it to cook covered for 1 1/2 minutes.
  

For serving

• Sprinkle with salt and pepper, then use a non-slotted spatula to carefully transfer the cooked eggs to a warm plate. Serve immediately.