Break 3 eggs into a pan on the lowest heat possible. Stir to combine the yolks with the whites, then add half the butter. Keep stirring.
The trick, according to GR, is to not let the eggs get too hot so occasionally you will need to bring the pan off the heat entirely and give it a stir. When the eggs begin to set, add the rest of the butter.
Keep stirring and make sure you don't get huge chunks of egg - break them up if necessary. Finally add a splash of cream or creme fraiche, season with salt and pepper and serve on a slice of thick, toasted bread.