1. Cut the bagel lengthwise. 2. Toast the bagel until lightly golden. 3. Heat butter in a small skillet over medium heat. 4. Place a slice of cheese on one half of the bagel. 5. Add a slice of ham, if using. 6. Fry the egg to your preference (usually slightly runny yolk). 7. Place cheese on the egg during the last 30 seconds so it melts. 8. Put the egg with melted cheese on the bagel half with cheese (and ham). 9. Season with salt and pepper and close the sandwich. Optional additions: bacon, tomato slice, spinach leaves.

   1. Chop candied fruits, add raisin, soak with a rum, cover, and set aside. 2. Preheat your oven to 375°F (190°C). Grease and flour a bundt cake pan, ensuring all crevices are coated to prevent sticking. 3. In a medium bowl, whisk together the flour, corn starch, baking powder, and salt. Set aside. 4. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using a hand mixer or stand mixer. 5. Add candied fruits, and the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. 6. Gradually add the dry flour mixture to the wet ingredients. Be careful not to overmix. 7. Gently fold in the chopped candied fruit until evenly distributed throughout the batter. 8. Pour the batter into the prepared bundt pan, spreading it evenly. 9. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. 10. Allow the cake to cool in the pan for about 10-15 minutes, then carefully invert it onto a wire rack to cool completely. 11. Once the cake has cooled, you can dust it with powdered sugar for decoration, if desired.