In a nonstick pan, heat butter and scramble eggs gently, do not allow any browning. Using a rubber spatula, shape eggs into four, bun-size portions.
When eggs are cooked, season with salt and pepper and top each portion with a slice of cheese, let stand a minute until cheese starts to melt.
To assemble: Place one-ounce Russian dressing on top of each bun, put one egg portion on the bottom. Then add four pickle slices, one-ounce onion, and one-ounce lettuce on top of each egg. Top with bun.