Soft Fried: Heat the butter in a heavy-based frying pan over a low heat. Once the butter has melted, but not begun to foam, swirl it around the pan to coat, then crack in the eggs.
Cook for 1 minute until the white is partially cooked, then cover and leave for 2 minutes. Check the white is cooked and lift out. Season gently, and serve immediately with buttered sourdough toast and crispy bacon.
Crispy Fried: Heat the oil in a wok over a high heat until just before it begins to smoke. Add the eggs and fry for 2 minutes until they become crisp and golden on the edges but the yolk remains runny.
Remove from the pan and pour out some of the oil then add the spring onions, chill and garlic. Stir fry for 1 min until fragrant and then add the oyster sauce. Serve everything on a plate drizzled with Chinese chilli oil and a sprinkle of toasted sesame seeds.