Set the eggs out on the counter and allow them to come to room temperature for about 20 minutes before starting.

In a large non-stick skillet over medium heat, add the butter and allow it to melt.

Turn the heat down to low.

Crack the eggs into the heated skillet and cook them for 2-4 minutes or until the white of the egg is firm but the yolk is still runny.

Remove the eggs from the pan and season them with kosher salt and freshly cracked black pepper before serving.