Get the pan hot, then put a pat of butter in (or spray it with that aerosol grease stuff before you heat the pan if you don’t want the added fat), cut the hole in the bread, drop the outer part of the bread in the pan (save the hole to fry as soon as the egg-on-toast is ready), Crack open the egg and let is gently fall so the yolk goes into the hole, salt, wait about 30 seconds then gently begin lifting the sides of the bread to make sure it’s loosened from the bottom of the pan. Once it’s all the way loosened and you can’t see the pan through the white, flip it. I prefer the yolk runny so I can soak the bread in it, but my kids prefer the yolk hard. if you’re cooking for several people and can juggle it, it’s best to cook several at one time, because they cool down pretty fast. Of course an oven on the lowest setting to keep those that’re done, warm can be a big help, too.