Blutwurst! Paul, you've taken me back to my childhood - there was this German buthcher in the little Hudson river village where I grew up. My father loved the place, and introduced us to bockwurst (in spring), blutwurst, something he called sousse-salad (emphasis on the last syllable), which was actually head cheese, liverwurst (of course), and more that I can't even name. Oh, and the best frankfurters in the world. This guy made them all with meats from local farms.
*sigh*
OK, eggs. Does no one do soft-boiled? When I was a kid, my mom chopped them up in a bowl for us (no egg cups). I still like 'em that way, or over easy. Then there's the toad-in-the-hole, where you cut the center out of a piece of bread, set it in a hot pan with butter, and break an egg into the hole. Flip when cooked enough that the white's mostly solid, longer if you don't like runny yolk (like any fried egg). Voila! Buttered toast and egg together. I usually put the cutout part of the bread in the pan as well...