Egg Centric Week
Eggs star in breakfasts, lunches, and even fried rice dinners. One of the cheapest proteins gets maximum mileage here.
Serves 4
4 recipes
79 min total cook/prep
Priced at Food 4 Less - Hammond Shopping Center
$86.41 combined ingredient estimate
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Breakfast · Day 1
Scrambled Egg and Cheese Toast$28.04
Fluffy scrambled eggs on buttered toast with melted cheese.
Serves 2 · easy · 13 min
Ingredients & prices
- eggs $1.99
- cheese $3.99
- butter $3.29
- bread $7.49
- salt $6.99
- pepper (optional) $4.29
How to prepare
About this recipe
Scrambled Egg and Cheese Toast is a quick savory breakfast: soft, buttery eggs with melted cheese on crisp toast. Low, gentle heat keeps the eggs creamy instead of rubbery. This breakfast recipe serves 2 and is rated easy difficulty. Plan about 5 minutes of prep and 8 minutes of cooking.
What you will need ready
- 4 eggs
- 0.5 cup cheese
- 2 tbsp butter
- 4 slice bread
- 0.25 tsp salt
- 0.25 tsp pepper (optional)
Step-by-step
1. Toast 4 slice bread until golden and crisp. Butter lightly if desired while still warm.
2. Crack 4 eggs into a bowl. Add 0.25 tsp salt and 0.25 tsp pepper; whisk until yolks and whites are fully combined.
3. Melt 2 tbsp butter in a nonstick skillet over medium-low heat until foamy but not brown.
4. Pour in eggs. Let them sit 20 seconds, then push gently from the edges toward the center with a spatula, forming soft curds.
5. Continue cooking over medium-low, folding every few seconds, until eggs are mostly set but still slightly glossy—about 3–4 minutes total.
6. Remove pan from heat while eggs still look a touch wet; residual heat will finish them.
7. Fold in 0.5 cup cheese immediately so it melts from the warmth of the eggs.
8. Taste and adjust salt or pepper if needed.
9. Divide eggs generously over toast slices.
10. Serve right away; scrambled eggs toughen quickly as they cool.
Serving
Plate open-face or stacked. Add hot sauce or sliced tomato if you have it. Eggs are best eaten immediately.
Cook tips
- Medium-low heat is the secret to creamy eggs—never high heat.
- Remove from heat before they look fully dry; they keep cooking off heat.
- Shredded cheese melts faster than chunks.
- Whisk eggs just before cooking—pre-whisked eggs can lose loft.
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Breakfast · Day 3
Ham and Cheese Omelet$17.55
Folded omelet stuffed with diced ham and melted cheese.
Serves 2 · medium · 13 min
Ingredients & prices
- eggs $1.99
- ham $3.99
- cheese $3.99
- butter $3.29
- pepper (optional) $4.29
How to prepare
About this recipe
Ham and Cheese Omelet is a folded classic: tender eggs wrapped around savory ham and melted cheese. Medium heat and patience give a golden exterior without overcooking the eggs. This breakfast recipe serves 2 and is rated medium difficulty. Plan about 5 minutes of prep and 8 minutes of cooking.
What you will need ready
- 4 eggs
- 4 slice ham
- 0.5 cup cheese
- 2 tbsp butter
- 0.25 tsp pepper (optional)
Step-by-step
1. Beat 4 eggs with a pinch of salt and 0.25 tsp pepper until uniform in color.
2. Dice or tear 4 slice ham into small pieces. Shred or measure 0.5 cup cheese.
3. Melt 2 tbsp butter in an 8–10 inch nonstick skillet over medium heat until foamy.
4. Pour in eggs. Let set 30 seconds, then gently lift edges with a spatula, tilting pan so uncooked egg flows underneath.
5. When the top is mostly set but still slightly wet, add ham and 0.5 cup cheese to one half of the omelet.
6. Fold omelet in half with the spatula. Cook 30 seconds more on the folded side.
7. Slide onto a warm plate seam-side down.
8. For a pale French-style omelet, keep heat medium-low throughout.
9. For a diner-style omelet, cook to light golden on the outside.
10. Serve immediately—omelets do not wait.
Serving
Serve with toast and fruit. Best eaten fresh off the pan.
Cook tips
- Nonstick pan and fresh butter prevent sticking.
- Do not overstir once eggs hit the pan.
- Fillings go on when eggs are almost set.
- Medium heat avoids rubbery eggs.
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Lunch · Day 5
Avocado Egg Toast$27.24
Mashed avocado on toast topped with a soft fried egg.
Serves 2 · easy · 18 min
Ingredients & prices
- bread $7.49
- avocado $3.99
- eggs $1.99
- lemon $3.49
- butter $3.29
- salt $6.99
How to prepare
About this recipe
Avocado Egg Toast pairs creamy mashed avocado with a fried egg on crisp toast—a trendy breakfast that is filling and quick on weekday mornings. This american recipe serves 2 and is rated easy difficulty. Plan about 8 minutes of prep and 10 minutes of cooking.
What you will need ready
- 4 slice bread
- 2 avocado
- 2 eggs
- 0.5 lemon
- 1 tbsp butter
- 0.25 tsp salt
Step-by-step
1. Toast 4 slice bread until golden and crisp.
2. Halve 2 avocado; scoop flesh into a bowl.
3. Mash avocado with juice from 0.5 lemon, 0.25 tsp salt, and pepper until mostly smooth.
4. Spread avocado generously on each toast slice.
5. Melt 1 tbsp butter in a skillet over medium. Fry 2 eggs to desired doneness—runny yolk is classic.
6. Season eggs lightly with salt and pepper.
7. Place one fried egg on each avocado toast.
8. Serve immediately while toast is crisp.
9. Add red pepper flakes or hot sauce if you like heat.
10. Cut in half for easier eating if desired.
Serving
Serve on plates with fruit. Best eaten fresh—avocado browns over time.
Cook tips
- Lemon slows avocado browning and adds brightness.
- Toast well so base stays crisp under wet toppings.
- Medium heat for eggs avoids rubbery whites.
- Salt avocado to taste—it needs seasoning.
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Dinner · Day 7
Pork Fried Rice$13.58
Savory fried rice with pork, egg, and vegetables.
Serves 4 · medium · 35 min
Ingredients & prices
- rice $1.33
- pork $2.49
- eggs $1.99
- soy sauce $3.69
- frozen vegetables $2.69
- oil $1.39
How to prepare
About this recipe
Pork Fried Rice is a savory one-pan meal with diced pork, scrambled egg, vegetables, and soy-seasoned rice—best with day-old chilled rice. This asian recipe serves 4 and is rated medium difficulty. Plan about 15 minutes of prep and 20 minutes of cooking.
What you will need ready
- 3 cup rice
- 0.75 lb pork
- 2 eggs
- 3 tbsp soy sauce
- 1.5 cup frozen vegetables
- 2 tbsp oil
Step-by-step
1. Cook 3 cup rice ahead and spread on a tray to cool completely, or use leftover chilled rice.
2. Dice 0.75 lb pork into small pieces. Beat 2 eggs in a bowl.
3. Heat 1 tablespoon 2 tbsp oil in a wok or large skillet over high heat.
4. Scramble 2 eggs quickly; break into pieces and remove to a plate.
5. Add remaining 2 tbsp oil. Stir-fry 0.75 lb pork 3–4 minutes until browned and cooked through.
6. Add 1.5 cup frozen vegetables; cook 2 minutes until heated.
7. Add rice, breaking up clumps. Drizzle 3 tbsp soy sauce over; toss 2–3 minutes until heated through.
8. Return eggs to pan; toss to combine.
9. Taste and add more soy sauce if needed.
10. Serve immediately from the hot pan.
Serving
Serve in bowls with extra soy sauce. Refrigerate leftovers 3 days; reheat in hot skillet with splash of oil.
Cook tips
- Cold day-old rice fries best—fresh rice gets mushy.
- High heat gives wok-style flavor.
- Have everything prepped before heating the pan.
- Do not crowd the pan when browning pork.