I've always done them in a small pan of water, with a walnut of butter or marg in. When the water is boiling, take the pan off the heat and break egg directly into the water. turn down heat and put pan back on stove. Increase heat gently until it is roiling and then keep an eye on it. I like mine soft-ish so (although I've never actually timed it) I cook mine for as long as it takes to take the toast from the grill, butter it and replace it in the grill to keep hot. Then use slotted spoon to gently lift the egg from the pan and check visually. plonk on toast and eat.
Old sayings with a theme 2 ( continuing *nanna8*'s thread)
Army horses loose on London streets
Recommendations please, for a stopover on the way to Loch Tay