This dish goes by a number of names, but I know it as egg in a basket.
Another vote for basted.
Another vote for basted —with bacon drippings.
Poached, the yolks must be runny, not hard. Mix them up in a little bowl, a little salt and pepper and then some sourdough toast with butter. Spoon the soupy eggy goodness onto the toast and enjoy.
Yeah runny yolks rule the day. Eggs benedict (which is a poached egg after all)and over easy also are yummy delicious.
I like to mix it up, if I eat out I may get scrambled, omelette or Benedict and rarely over easy. If I’m making them I do over easy, scrambled, omelettes, poached or soft-boiled. I have also tried baked and in a hole (toast) but they’re not part of my regular repetoire so I didn’t pick those options. If I’m making breakfast sandwiches I usually cook over easy medium but I didn’t pick that option either. My SO likes them over hard but the only time I like them that way is in Egg McMuffins.
When I was a kid my mother made basted but I didn’t know what it was called, we just called it fried. When we went out to a restaurant my mother told me that sunny side up was not the same and I wouldn’t like it so I stuck to scrambled or omelettes in restaurants for quite some time until I tried Eggs Benedict. Even though I eat over easy eggs now I still rarely ever will order them out. I made basted eggs at home on my own for along time until I decided to cut down on the amount of oil I use.
I love eggs. They are the perfect breakfast food! As for this poll, depends how I’m eating them and with what.
An egg white omelet with veggies (some subset of peppers, onions, tomatoes, spinach, and mushrooms) is my standard egg breakfast (with a touch of cheese).
If we’re talking whole eggs, over easy on hash browned potatoes would be a favorite, or on toast (slightly harder, like a medium, in that case to avoid mess).
And you can’t go wrong with scrambled eggs on a toasted English muffin either.
I used to have a poached egg for breakfast every single day, for months on end, then I couldn’t even look at them for several years. I did like them though.
Correction to my previous ie habanero sausage. It isn’t Jimmy Dean, it’s Farmer John.
Sunny side up, medium, bit of a brown edge, and with Real Bread to dip in the yolk. It’s about the only thing I like bread with.
PS: I guess what I do to toss the oil onto the egg so it fries in less than a century may count as basting.
Unfortunately the art of the egg over easy seems to have been lost to humanity. Just about 5-10 seconds on the second side to cook up the white on top that is still raw, but the yolk only gets the smallest shell of cooked. But lately nearly every time I get one there is significant yolk hardening, and not enough runny yolk to even last for one piece of toast. 
I likes my eggs, so can’t pick just one.
A simple omelet with chives.
Fluffy scrambled with cream cheese and rye toast.
Fritatta with potatoes, sage sausage, peppers and onions.
Over easy on top of crispy hashbrowns.
Breakfast burritos with bacon, cilantro and cream cheese. I guess that’s just scrambled eggs in a tortilla.
I worked as a cook in a café back when I was a student. I was taught that basting was THE way to serve eggs as it ensured that the yolk was cooked, thus taking away the possibility of salmonella.
Who else here saw Rocky back in the day and tried the Stallone egg? Raw in a glass… My brother and i both made each other sick doing that. We are the reason that tv/film always use 555 in a phone number…
I’ve been eating eggs for at least 55 years and have never had a bout with salmonella. Maybe I’ve just been lucky.
This was in 1992, only four years after Edwina Curry, the Health Minister in the UK at the time, made some very unfortunate and ill-advised comments regarding salmonella in eggs:
My absolute favorite is poached, extremely runny. Sometimes I don’t even cook the white all the way. With salt, pepper, and buttered toast.
Runners up are a fried egg over refried beans, and what I think may be my own invention: a small omelet with cheese, topped with refried beans and hot sauce, wrapped in a corn tortilla.
Other: Sunny side up.
I’m on Atkins (lost 50 lbs so far) and have had eggs nearly every way. But my favorites are poached, followed by sunny-side up, omelet and scrambled. I love a runny yolk - any yolk cooked hard has lost virtually all it’s flavor.
Scrambled, then omelet.
I poach mine in milk, then pour some of the milk over the toast that I put the eggs on. Mm mm good.
I’d have to go with over easy, followed very closely by scrambled but still glistening and luxurious. Accompanied, ideally, with thick peppered bacon, good Irish sausage links, grits, and buttermilk biscuits fresh out of the oven, with plenty of unsalted butter and honey.