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I think that is "sunnyside up". I flip them over and make em "over easy" with a semi-solid yolk. The egg goes on top of the crispy toast so that when you cut it open, the yolk flows onto the toast.
Try scrambled eggs with mayonaise beat into them instead of margarine or milk.
Or my favorite, french style omelette. The key there is to use enough butter, which is actually quite a lot.
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