And the weird flip side, Monte Cristo Sandwiches: ham, cheese, sometimes turkey. Dipped in egg batter and fried (like french toast), and often served with preserves and sprinkled with powdered sugar. I ask for mine plain.
Mustard is for hot dogs. Ketchup is for potatoes. A good burger needs nothing but cheese, and if possible, bacon.
How have you managed to go your whole life without eating hamburger?
Mustard is for nothing. Why people think it’s an acceptable condiment is beyond me.
Bacon, for me, overwhelms a burger. I like bacon, but not on a burger. I know I’m in a small minority here. I avoid bacon burgers like the plague.
Because it’s absofuckinglutely delicious! 
There’s a number of meat dishes that demand it, and when I make homemade mac & cheese, it just doesn’t taste right unless there’s a little bit of mustard in it. Cheese & mustard are a match made in heaven.
I could never enjoy a warm soft pretzel without mustard.
Give this man a prize!
I will now explain why this is wrong! 
When eggs are scrambled, they become magically compatible with tomato flavors. That’s just a universal law. 
That’s why sliced or cherry tomatoes are such a great accompaniment to scrambled eggs. It doesn’t necessarily follow that ketchup must be, but it is (it’s a related universal law), as confirmed by others!
Liking ketchup with omelettes after decrying its good and proper use with scrambled eggs is even more bizarre since omelettes are basically scrambled eggs with other ingredients. If an omelette is simple such as just containing melted cheese, the use of ketchup is reasonable. However, if an omelette has been lovingly crafted with complex delicate flavors and someone pours ketchup all over it, under the culinary laws of most civilized societies the chef who crafted the omelette should be permitted to stab the ketchup-pourer with the closest available carving knife and any jury should be required to rule it justifiable homicide.
Moving on to the matter of French toast, French toast as I understand it and as I’ve always had it is made from the same basic food ingredients as pancakes. Therefore it must be treated as such, and anointed with maple syrup. Anyone who consumes it with ketchup should be subject to the culinary laws of civilized societies (see above), viz., the death penalty.
Mustard isn’t even a single thing, it’s a class of condiment. There are hundreds of different mustards and all have their uses. If you don’t put mustard on a Montreal smoked meat sandwich, what are you going to put on it?
My omelettes and scrambled eggs aren’t the same. At least the omelettes I would put ketchup on. A French omelette is sort of a type of scrambled egg. No ketchup on that.
(Still there’s a big difference between a French omelette and scrambled eggs. Scrambled eggs are more like a porridge eaten with a spoon. There’s no outside or inside really. An omelette has a skin that has to be sliced through. Bottom line, scrambled eggs and omelettes are completely different foods.)
But an omelette that’s very thin, cooked well through and folded—to me is nothing like a scrambled egg. It’s crispy on the edges and firm throughout. It’s a solid thing that you could pick up and throw across the room and it would land as a single piece. Throwing scrambled eggs would make a huge mess.
As for the comments on French toast, I’ll just ignore that. Sweet French toast is so alien to me that I would rathers mother it with ketchup and try to fool myself into believing it’s the savory kind I would make.
Mustard is great. But turmeric-flavored American yellow mustard, like French’s? That can disappear from the face of the earth and people would forget about it very quickly.
I’m curious about the variety of French toast you’re referring to. To me it has always meant something like the first thing that turned up on Google – thick slices of crusty French bread dipped in an egg and milk mixture, optionally with cinnamon, nutmeg, and/or vanilla, fried and browned like you would pancake batter. I’ve always had it in the manner described in the above recipe:
This recipe works with many types of bread - white, whole wheat, cinnamon-raisin, Italian or French. Serve hot with butter or margarine and maple syrup.
Are you referring to some other kind, or just a different preference for how you like it?
It’s the recipe made all over India, and it’s exactly as I described above. It’s simple—thin pre-sliced plain, white toasting bread dipped in egg (plain egg, no milk or anything) and pan fried. Spices and herbs—commonly salt, green chilis, cilantro leaves, and fried onions—are optional.
Serve with ketchup. Or, as it’s called in India, “tomato sauce”—My favorite is Maggi Hot and Sweet Tomato Chili Sauce — Amazon.com : Maggi Hot & Sweet Tomato Chilli Sauce - 600g : Chile Sauces : Grocery & Gourmet Food
That’s all French toast every has to be. (In Bengali, it’s also called “pão-ruti dim”—literally “European style loaf bread and egg”—but “French toast” is more common.)
Ketchup tastes like ketchup, no matter how you try to disguise it. But there are plenty of simple sauces you can make yourself that are tomato-based, and accompany eggs wonderfully.
Yes, I see – that’s taking the neutral quality of eggs in a different direction, and as such, it does sound compatible with ketchup or the chili sauce you mention. It sounds good, but so different that it should be called something different than “French toast”. My concept of French toast comes from childhood memories of our summer cottage, where a truck from the village bakery would regularly come up with goodies that included just-baked and still warm fresh loaves of French bread that Mom would slice up thick, dip in the egg and milk mixture, and fry up on a wood-burning stove that we’d have like pancakes with butter and maple syrup.
French toast for me was never sweet when I was growing up. It was always just a savoury dish and ketchup complimented it just fine.
Bread, soaked in egg batter and fried in butter, served with salt, pepper and ketchup. Mmmmmm…
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And all kinds of wurst.
Sliced fresh ripe tomatoes, with a dash of salt, are a lovely complement to scrambled eggs or an omelette.
Sliced fresh ripe tomatoes are also a lovely complement to more sliced fresh ripe tomatoes.
I love the stuff. I mean, I have about six different mustards in my fridge right now, but I think yellow ballpark mustard gets a bad rap. It’s the only one that tastes right on a hot dog or hamburger to me.