If you are in a rush, put a lid on top to cook them in both directions, and you are all set! You will never go back to cooking your sunny side ups in a non-stick pan.
Now this is the most difficult baby of all! It's intimidating for most home shefs to make the perfect poached eggs and I found myself on a mission to finally crack the code (which is a topic for a separate blog post). The most crucial one though, is having a deep stainless steel container to boil the water (or, I should say, bubble the water - it should never be boiling for poaching eggs!)
Without a doubt, you've gotta go for something that's triply, meaning the metal is bonded most commonly with stainless steel, aluminium and copper. Now, there's also all-clad cookware - I have just never used it, but I know several celebrity chefs talk about it, so I am sure that it holds its worth as well.
For poaching eggs, you need surface area as well, so my recommendation is to get this Calphalon Tri-Ply Stainless Steel Cookware