>>95891 (OP)Anon, are you afraid of vegetables or something? Even a bit of lettuce, the garbage-tier vegetable consisting of water and fiber, would make this taste much better.
Also, hard-boiled eggs are a war-crime. Please look into sous vide cooking and prepare your eggs that way instead of this cave-men method of boiling the raisin out of your protein, leaving you with dry egg-yolk. 1 hour at 68 degrC is currently my favorite way to prepare my eggs. This method also works great for batch preparation and I usually do a bunch at once and put them in the fridge to be able to pimp other dishes by plopping some eggs in. Cooking them gently like that makes the egg-yolk so tasty that I don't even use salt/pepper as that would only mask the delicious taste of a well-prepared egg.
Your sausage has foreskin and I find it immensely disturbing.