My Breakfast at the Local Greasy Spoon

I sit down and order the steak and eggs special from a waitress who compliments the 1970's vintage Formica tabletop. The meal is delivered upon a large white plate rimmed with two brown rings. The top third of the display consists of a small, disorganized pile of pan-fried potatoes. The thin slices are white in the middle, with a hard brown edge. On the bottom-left third of the plate, two eggs lay side-by-side. They are cooked over-easy and shine with an abundant layer of grease. The succulent golden yolk is barely visible below a thin cover of egg. A small portion is lapping over the edge. Positioned next to the eggs resides the main part of the meal. A petite 6 oz. serving of top sirloin cooked to a pink-medium captures my immediate attention. The steak rests on a small puddle of liquid attesting to its juiciness. A common serrated steak knife has been courteously slipped under the steak. Enough description, it's time to eat.