I have seen those slicers in the store before but I could never recall the name. Thank you.
Perhaps if it weren't for how useful in almost everything a food processor is, the cleanup wouldn't irk me as much. Still not as frustrating in my opinion using then subsequently cleaning a blender. Maybe I just need one of them 'fancy schmancy' models because my experience those took more effort with ingredients or the blades getting stuck. Compared to a food processor which quickly blends everything straight up. There's a simple joy in turning peanuts into butter in what amounts to blending them into oblivion. Haha.
Over easy is the one method for eggs I have not really done. I read it is the best way in preserving the natural proteins that can be lost from the heat when frying. While the egg whites on their own are fine, I find the taste of the yolks by themselves to be quite ....'chalky' I guess. For myself I whip up the whole egg and fry them up that way.
My breakfast pretty much every morning has been two slices of toast, a five whole egg omelette, and around twelve shrimp. Some days I will mix it up with French toast or egg-in-a-basket. And instead of another man's coffee, a cup of water with a tablespoon each of blended lemon, apple cider vinegar, and honey.
The bit you mentioned about ordering up an over easy egg and critiquing reminded me I used to do the same for the longest time especially growing up except with a cheeseburger. That was my "litmus test", like every restaurant to me as a kid was worth their weight only if they could make a darn good cheeseburger. Haha. I cannot remember who did make the best. I do recall some oddities but rather tasty overall.