I recently switched to this guy: https://www.amazon.com/dp/B000K9FKC4 and, after seasoning, I can still cook my eggs in a normal-amount of butter. It's not quite as easy as non-stick but getting better with use.

Last year I tried switching to stainless but it was just too much trouble for my daily egg cooking. I just never figured it out.

I use cast iron for many/most dinners but I wanted the sloped sides and reduced weight for flipping eggs.

I still use the non-stick occasionally for things like crepes but moving from daily use to weekly or less seems like a win.