1. Fry ____ in a large pan until crisp, then remove and keep warm, reserving the fat. 2. Cook ____ slowly in the ____ fat, turning frequently, then add ____ slices and fry until crisp on both sides. 3. Fry ____ and ____ halves cut-side down in the same pan until caramelized, while heating ____ in a separate pot. 4. Fry ____ in the remaining fat until whites are set but yolks remain runny, and toast ____ until golden. 5. Arrange all components on a warm plate and serve immediately with ____ for the toast.

Cuisine: ____