Heat the olive in a medium non-stick frying pan over medium heat until oil starts to simmer. Crack an egg and slowly add into frying pan; repeat with the other eggs, adding it to the other side of the frying pan. Cover with a tight lead and cook, until the whites are completely set but the yokes are still runny 2 to 2 1/2 minutes. Use a egg lifter to transfer eggs on to toast. Season with salt and pepper and enjoy.