Rinse the rice thoroughly under cold water until the water runs clear. This helps prevent stickiness (unless you're aiming for a rice clump, of course).

In a pot, bring the water (or broth) to a boil. Add the rinsed rice and a pinch of salt. Reduce the heat, cover, and cook for about 15-20 minutes, or until the rice has absorbed all the liquid and is tender.

While the rice is cooking, finely chop the onion and garlic. In a skillet, melt the butter (or add the oil) and sauté the onion until it softens and turns golden. Add the garlic and cook for another minute until fragrant.

In the same skillet (or a separate one), crack the eggs. Fry them over medium heat until the whites are set but the yolks are still runny or cooked to your preference. Season with salt and pepper.

Toast the bread slices in a dry skillet or toaster until crispy and golden brown. Cut them into pieces as desired.

Spoon the cooked rice onto plates, then carefully place the fried eggs on top. Sprinkle with the sautéed onion and garlic mixture. Serve with the toasted bread.