Place a non-stick pan over medium heat. Add the butter and let it melt.
Once melted, gently add the egg to the pan. Season with salt and pepper.
Cook the egg for 3-4 minutes, or until the whites become firm. Using a rubber spatula, gently flip the egg.
Cook the other side of the egg for 2 minutes, before carefully removing from the pan.
Notes
TO STORE: Place leftovers in an airtight container and store them in the fridge for up to three days. TO REHEAT: Contrary to popular belief, the best way to reheat these particular eggs are in the microwave with a paper towel on top. If you use a skillet again, do not add any oil and turn several times to prevent overcooking.