The first part is, of course, to fry an egg or two. Fry them sunny side up in a little butter and get it almost to the point where the whites have cooked but the yolks are still runny inside.
The timing trick comes if you are doing this alone. You're watching the eggs... and unless you put the toast in the oven rack directly beneath you in the stove, you might burn it. Several blackened pieces of toast can attest to this! Once the toast has gotten dry but not burnt, pull it out and put it on a plate. Chop up some cold butter from the fridge and put it in the center of the warm toast, as much as you would like.
Do a careful flip with a pancake flipper and place the eggs sunny-side DOWN on top of the cold butter and toast. Let the runny egg yolk run through the toast and melt the butter. Salt and pepper as desired. Chop it up slowly and savor the buttery egg and bread.
It's not great to look at, but it tastes wonderful.
This is a great meal for 'I just got home from work and it's really late and I'm hungry', or for puttering around on a weekend morning etc. It is not a lot of food (unless you want it to be, in that case, just increase all quantities) and it pairs besides a lot of things. There are a maximum of three dishes to wash - although that egg pan might be something to soak.
Do you have another name for this dish? Leave it in the comments.
//Esme is going for a sleepover tonight and a birthday party tomorrow. It will be a busy weekend!