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Heat the pan: Place a non-stick frying pan over a medium heat. Add the oil and let it get hot, then add a small knob of the butter.
Crack the egg: Crack the egg on a flat surface, not the edge of the pan. Open it gently and drop it into the hot butter.
Centre the yolk: Tilt the pan to move the yolk to the centre. It will set in position after about 30 seconds.
Lower the heat and baste: Lower the heat. Slip the remaining butter flakes down the side of the pan. As the butter foams, roll the pan clockwise so the foaming butter floods the egg whites and cooks them evenly.
Season and finish: Season with salt, pepper and chilli flakes if using. Cook for about 3 minutes total until the whites are set and the edges are crispy but the yolk is still soft and runny. Turn off the heat and let the residual warmth finish the cooking for a few seconds.
Serve: Loosen the edge with a small palette knife or spatula and slide onto a warm plate. Serve immediately.