Buttery Eggs

I throw three pats of butter into a warm frying pan;
Crack three eggs into a bowl and whisk with a fork.
Once the butter is gooey––but before it starts to sizzle,
I crank up the flame, pour the eggs into the pan and start to fold the eggs feverishly.
Once the eggs are completely cooked, but before they brown, I remove the eggs from the pan and place them on top of a piece of toast that has been adequately covered in butter.
These are the eggs of my youth;
The deliciously, buttery, eggs that my grandpa taught me how to cook.
Please note that eating your eggs like this daily may lead to high cholesterol.