How to add water/milk to the sunny side up eggs?
While I've never tried adding water to the skillet, as Josh Caswell suggests, I would stay away from adding milk or cream. I've never heard of anyone adding water or milk to eggs that aren't beaten, and it makes sense; the point of adding the extra liquid is to change the consistency of the beaten eggs and make them fluffier.

Regardless, if you do try this, do it with water and not milk. When I was a kid and first trying to learn how to make eggs, I sometimes added far too much milk to them. Even with beating the milk into the eggs before cooking, if there was too much milk it woulds start to pool on the bottom of the skillet, and I'd wind up with burnt milk froth along with my eggs. I suspect the sugars in the milk burn much more quickly than the eggs cook, but whatever the explanation, the result is unappetizing. Adding milk to unbeaten eggs would almost surely result in something similar - or you'd wind up with a puddle of warm milk and an un- or under-cooked egg.