Add butter or oil to a large non-stick or cast-iron skillet over medium-high heat; swirl around until butter melts and begins to bubble.
Crack one egg into a dish, then gently slide egg into pan (try not to break the yolk); repeat with remaining eggs. Season with salt and pepper to taste.
Fry until edges of egg whites begin to turn golden and lacy, about 3 minutes. Using a flat spatula, lift each egg and gently turn it over to cook the other side. (Again, try not to break the yolk, unless you prefer a hard yolk.)
Fry the second side for about 30 seconds for a runny yolk, 1 minute for a hard yolk.
Using a flat spatula, lift out eggs and transfer to plate; serve with toast.
To make an easy BLTE, sandwich bacon, lettuce, tomato and an over-easy egg between two pieces of buttered toast.