Microwave Method: In a ramekin, microwave 1/2 tsp (2 mL) butter on High (100%) for about 15 seconds. Rotate ramekin to butter all sides. Crack one egg into ramekin. Pierce egg yolk with a fork. Cover with wax paper with one corner pulled back for venting. Microwave on medium highfor 45 seconds to 1 minute or until desired doneness. Let stand 1 to 2 minutes without removing the wax paper. With spoon, remove egg from ramekin onto toasted waffle. Repeat procedure for second egg.
Stovetop Method: In a shallow saucepan, bring 3 inches (8 cm) of water to a boil. Reduce to a gentle simmer. Break cold egg into a small dish and gently slip egg into water. Repeat procedure for second egg. Cook in barely simmering water for 3 to 5 minutes. Remove eggs with a slotted spoon and drain well. Place onto toasted waffle.