In a bowl, crack 4 eggs and beat vigorously with a whisk or fork.
In a small nonstick saucepan, melt 2 tablespoons of butter over medium-low heat. Once the butter is melted, season the egg with a pinch of salt and pour the egg into the pan. Using a spatula, stir the egg around constantly so that it cooks evenly. When you see that the egg start to clump but still has some moisture, take the pan off the heat. Keep stirring as the residual heat of the pan continues cooking the egg.
When you can spoon the egg with your spatula and it doesn’t collapse or fall apart, it is done. Serve it over buttered toast and garnish with freshly cracked black pepper if desired.
Eggs will cook very quickly, so keep a close eye on them. If they’re cooking too quickly, take them off the heat and throw in a knob of butter to cool them down and prevent them from overcooking.