For the eggs

Break the eggs into clean cups (1 egg per cup). For each serving, heat some oil or butter in a small nonstick sauté pan over medium heat. Slide 2 eggs into the pan and cook until the egg whites have set. Tilt the pan, allowing the fat to collect at the side of the pan, and baste the eggs with the fat as they cook. Season the eggs with salt and pepper, place on absorbent to remove excess oil and serve.