One can think of eggs in many ways (including, in the case of my brother John, not at all), but this is one of my favorite breakfasts. No two iterations are the same, what with the variability in eggs, the heat of the pan, the attention paid to the magic moment for over-easying, the state of the toast… Nothing special, but mine own:

…and sambal oelek and a touch of pepper, on pumpernickel: