Heat 1 tablespoon of unsalted butter in a non-stick skillet over medium-low heat.

Gently crack 2 large, fresh eggs into the skillet, being careful not to break the yolks.

Season lightly with fine sea salt and freshly ground white pepper.

Cook for about 3-4 minutes, or until the whites are set but the yolks are still runny. Gently baste the whites with the hot butter from the pan.

Carefully remove the eggs from the pan with a spatula and serve immediately.