1 Well, Tim, these are for those wonderful feathery friends you keep around to provide the (golden) eggs that grace your breakfasts and perhaps even lunches. I'm sure you are aware that eggs are a recommended component of meals for diabetics. Plus, they just flat-out taste great when fried sunny-side up and hit with salt and pepper or instead a dash of Creole seasoning; and either way, some chopped chives or basil.

Or scrambled with S & P and a few other fun things like a few green spices that are in your cupboard. Be gentle with them in the process or you'll overdo things. You want to keep them light. Don't put milk into them, that's the old-fashioned way. But do beat them gently with a wisk in a bowl before putting them into the pan, which has ample melted butter.

2 Making me hungry, Dana!
 
This is what you call dressing up your food!

3 Heh! Made me hungry to write it, too. And I didn't even mention how well a glass of cold chardonnay goes with the eggs, unless we're talking about breakfast, of course. Well, actually it goes well with them even at breakfast, but it might not enhance your efficiency for the rest of the morning. . .

4 I had to take Cathy to the eye doctor yesterday morning, and the first thing we did after was get breakfast after reading your post!

No chardonnay, though; it was just noon.  Did have some good coffee though; a real treat for me these days, as I have largely cut it out of my routine.  (Congestive heart faiolure sucks.)

5 Yes, it certainly does. I've had other friends with it and it has put a large cramp in their style. About the only thing you can do is increase the strength of the coffee in order to compensate for having to cut down on the amount.