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. CREPES. In a mixing bowl, whisk together the flour, eggs, water, milk, avocado oil, salt, and 1 tablespoon of sugar until smooth. Let the batter rest for about 15-20 minutes for a better texture. 2. Heat a non-stick pan over medium heat. Lightly grease it with a little oil.Pour a small amount of batter (about 1/4 cup) into the pan and swirl to coat evenly. Cook for about 1-2 minutes on each side until lightly golden. Repeat until all the batter is used. 3. FILLING. In a bowl, combine farmer cheese or ricotta, 2 tablespoons of sugar, vanilla extract. Mix well until smooth. 4. Spread a spoonful of the filling on each crepe and roll or fold them like a book, an envelope, a tube, or however you prefer. Fry the crepes with filling on both sides in butter. Serve warm, with a dusting of powdered sugar or a drizzle of honey or fruit syrup, if you like.