Place 3-4 tbsp olive oil in a medium non-stick skillet over medium heat (enough to generously coat the bottom on the pan). After 30 seconds (when the oil is hot), carefully crack the 4 eggs into the oil, trying not to break the yolks. When the whites begin to set, gently tip the pan so the oil pools to one side, scoop the oil and spoon it over any parts of the whites that are not cooking. Remove from pan when whites are set and yolks are still runny. Place 2 eggs on top of each piece of toast.