Cooking with eggs

Eggs partner well with, well, pretty much any ingredient.  In terms of meat, anything except poultry seems to work, on some level, with eggs (although plenty of people have turkey in their omelets--I just have trouble eating multiple forms of bird at the same time), and in terms of vegetables, the choices are seemingly endless.  They also do wonders with leftovers, such as the ones I had this week:

Tuesday: sausage, spinach, and egg scramble with wheat toast.

Thursday: Asparagus and sausage "hash" (really, both just chopped in smallish pieces and sauteed together), topped with sunny-side up eggs, side of "cheese toast" (happened by accident: I was grating cheddar down on the eggs and "hash," and some wayward cheese got on the toast. It was very tasty).