Eggs with Spanish Sauce

My guest this morning really likes eggs. To embellish the basic skillet of free range, organic eggs ( the only kind MKR would actually have), I made Marjorie's Spanish Sauce ( pg 98 CCC). Sent ROF out to the garden to cut a green pepper from the urbfarm. Why do I love it so when I can eat from the earth? The pepper was 30 seconds from the plant when it went into the savoury sauce. I omitted the can of tiny peas and the mushrooms were fresh. Other than those two changes, the sauce was all MKR. I loved her comment at the recipe's bottom about folks of delicate stomach who perish either of disgust or frustration.