Boiled eggs don’t need watching and the pan (usually) doesn’t need cleaning. Bone simple.
I personally don’t find I have to watch constantly once I’ve gotten used to the rhythm. The bigger problem is the need to stir constantly. I have never found a pan that can handle scrambled eggs without sticking, even with plenty of oil and/or non-stick spray.
As for a quick version, I second the idea of using a microwave and pre-cooked sausage. I do that a lot for fast stuff. You’ll need to flavor up the eggs to cover the lack of the mallard reaction (or whatever browns the eggs a bit), but it works. I personally use Cavendars, which is a Greek-style seasoning that is produced in a town not that far from here. It’s not the same, but it does help fill in the missing flavor profile. My mom, who I also cook for, prefers just butter, milk, and salt.
I found a way to fry an egg that is pretty easy. I believe I saw it on one of those cooking shows - but I couldn’t tell you which one.
Grease the pan, break an egg and put it in. Take a table spoon and put one tablespoon of water into the pan. Then put a dish over top of the frying pan (one that one melt, obviously). Cook for about five minutes on medium heat.
Egg is done and no flipping.
Maillard. That Mallard guy was a quack.