I have breakfast rules. Allow me to share.Toast - mandatory with any egg dish, especially fried. It must be at leat semi-crisp and have some brown color to it. It should be buttered, but I don't care if its white, wheat, or sourdough (preferred). Eggs - Always order fried, preferably over easy. If you order scrambled, 99% of all restaurants pour them out of a carton. So I always order over-easy, just to have some chance of getting a fresh egg. Plus they taste better. If you can get fresh scrambled eggs, try them soft scrambled. Omelets are too often screwed up, I usually make it at home if I need one.Side Meats - Nothing beats crispy fresh bacon, not cooked in a deep fryer (another depressingly common restaurant short cut). Smoked sausage is great but rarely found. Patty sausage is good, if its whole hog, like Owens, Purnells, or Jimmy Dean. To meet the USDA definition of sausage it can have about 60% fat and 40% scraps, so whole hogs is worth the extra cost. Any ham sliced in the kitchen is good. If its pre-slice, chances are its bad. I seldom do ham for breakfast, I prefer it on a sandwich at lunch. Chicken Fried steak is a real treat, but I only do it a few times a year.Pancakes/Waffles - I really like pancakes and I prefer them with Apple Butter or strawberry jam as opposed to syrup. Sometimes honey is good. If they are served with eggs, I'll still need a slice of toast, since pancakes cannot replace toast in that regard. But a stack of pancakes do not need eggs, They can be served alone or with a side meat. I think patty sausage goes best.Waffles cannot be Belgian. They are too crusty and get cold too quickly, otherwise all the pancake rules apply.Perfect breakfast- Overeasy eggs with toast, hashbrowns, cfs & pancakes. Its a 3 course meal for breakfast: 1) Appretizer - toast & eggs, 2) Entree - cfs & hash browns 3) Dessert - pancakes and jam