Peaches and Sausage

Even slightly green peaches are tasty when cooked, especially with sausage.

Form sausage into small patties and pan-fry in a bit of canola oil. I used italian turkey sausage from Berkeley Bowl.
Keep the heat at medium so you don't burn too much cruft onto the pan, and DON'T wash the pan after you've fried all of your sausage. Set sausage aside to cool.

Re-coat the pan with a bit more canola oil, then add the peach slices. Flip them (tongs work well) as the bottoms caramelize. The sausage detritus will add tasty bits of flavor.
Transfer cooked peaches to a plate to cool.

If you need more green for your meal, or need to bulk out breakfast to serve a small army, just stir-fry some vegetables. ewilhelm has lots of tasty breakfast options up.
Here I've got onions, garlic, green beans, bell peppers, mushrooms, and more garlic stir-fried then deglazed with lemon juice. Add spicy seasonings to taste.

Arrange your food artistically. Make sure to put the peaches (and any of that tasty juice they've dropped while cooling) on top of the sausages.
Take some serious food-porn pictures, and eat.