There’s really nothing better than a combination of runny egg yolk, toasted bread, and melted butter. This isn’t so much of a recipe as it is permission to experiment with tastes you love. Throw in some curry powder, add some diced habanero, top with hollandaise or sauce gribiche, or something you’d never think of putting with eggs in a million years (Archie Goodwin in the Nero Wolfe mysteries would sometimes talk about eating an egg and anchovy sandwich; sounds gross, but you might be surprised).
Eggs are easy to get along with in terms of beverages. Have this with a citrusy New Zealand Sauvignon Blanc, a mellow pinot noir, or a pilsner of wheat ale.
(About the butter: making your own butter mix is best. I like about one roasted head of garlic per stick of unsalted butter. The herbs are usually what I have growing that looks good, typically thyme and rosemary. Salt and pepper this as your taste demands).