When I have eggs for breakfast (and I've posted many a picture) I have a tiny little pan that I poach my egg(s) in.
Works perfectly, boil water, push bread slice down in toaster, slide egg into water, set timer 5 min. Get out butter, knife 'n fork, plate. Spoon water over egg to set white. Toast pops up, butter and halve, timer goes off, slide egg on.
If I have a few asparagus I slide them into the water a little bit before the egg and cook together.
Spinach - put directly on the toast and egg on top.
If I'm having mushrooms 'n onions and/or bacon, cook first while water is coming to a boil.
Long to do ahead is a frozen potato galette which requires 10/14 min in the toaster oven.
But longer than all of the above is carving the shell to get a whole egg and not crack the shell. (for which I've also posted a pic... somewhere)
Otherwise egg is blown out and an omelette - scrambled dish ensues. Always
made creamy soft with a tablespoon of cream (even milk works if no cream available)