Melt the butter in a medium nonstick skillet over medium heat until the butter begins to foam and starts to turn a golden color.

Add the eggs to the pan and allow the bottoms to set.

While the eggs cook, carefully tilt the pan slightly toward you so the butter collects near the edge of the pan.

Spoon the melted butter over the egg whites to baste avoiding the egg yolks.

Continue to baste until the egg whites are no longer translucent, approximately 1-2 minutes.

Transfer the eggs to a platter and keep warm.

Add the bread slices to the pan and cook until golden. Flip and toast the opposite side.

Transfer the toast to a plate and top each with an egg.

Season with salt, pepper and top with sprouts, if using.

Spoon the remaining brown butter over the eggs and serve immediately.