Nothing revolutionary here. Just an everything bagel with fried egg and cheddar cheese. Delicious in its simplicity. When I was a kid and tried to make eggs I struggled to find the balance between a solid white and a still runny yolk. My main issue was one of heat and timing. I have since learned the art of medium to low heat and patience. This results in a crispy white but still runny yolk. I also like to salt and pepper the skillet beforehand, so the egg itself needs no further seasoning once plated.