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Heat a skillet over medium heat.
Add butter to the skillet.
When the butter is melted and bubbly, gently crack the eggs into the pan.
When the bottom of each egg is opaque white, add the water to the pan and cover with the lid.
Cook covered for two minutes, or until the egg whites are cooked through, but the yolk is still runny.
Top with salt and pepper to taste.
Serve the eggs on their own or on toast.