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In a small bowl, whisk together the soy sauce, rice vinegar, chili oil, honey, and minced garlic.
Melt the butter in a pan over medium heat.
Crack in the three eggs and let them cook for about a minute, just until the whites begin to set.
Pour the prepared sauce all around the eggs, letting it gently simmer in the butter.
Sprinkle over the spring onions, cover with a lid, and cook for another 2–4 minutes, or until the whites are set and the yolks are still deliciously jammy.
Serve immediately with toasted sourdough, steamed rice, or warm crusty bread to soak up every bit of that incredible sauce.