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Tomato Scrambled Eggs

 * for two

For today’s breakfast, fluffy, creamy eggs hold together a mass of tangy, juicy, sweet tomatoes. Best enjoyed when tomatoes are in season.

½ tbsp butter 4 cups fresh tomatoes or 2 cups canned tomatoes, chopped 4 eggs salt and pepper additions fresh basil or other herbs, chopped

Put a small pan on medium heat and melt the butter, then swirl it around to coat the pan. Add the tomatoes. Cook until the tomatoes release their juice and most of the juice evaporates, about 5 to 7 minutes.

Meanwhile, crack the eggs into a bowl and add a generous sprinkling of salt and pepper. Beat the eggs lightly with a fork.

Once most of the juice has cooked out of the tomatoes, turn the heat down to low and add the eggs to the pan. Using a spatula, gently mix the eggs and tomatoes. Carefully stir the eggs to keep them from forming chunks. Turn down the heat as low as possible; the slower your eggs cook, the creamier they’ll be.

Once the eggs are done, turn off the heat and add any chopped herbs you have around. Basil is the best with tomatoes.

If you have some around, serve over toast or a tortilla.

$3.60 total $1.80 / serving


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=Breakfast= Breakfast Fast, healthy, and cheap is usually the game plan for breakfast—with as much pleasing flavor as I can manage in my grouchy morning state. Whether you have hours or minutes, there’s a great breakfast to be had for little.


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Broiled Grapefruit

 * for two

If your oven has a broiler, this is a fast and fun way to liven up a standard, healthy breakfast of grapefruit. This method produces a hot and sticky treat.


 * 2 grapefruit
 * 2 tbsp brown sugar
 * salt

Turn on the broiler in your oven.

Split a grapefruit in half and place it on a baking tray or in an oven-proof pan.

Sprinkle the pink halves evenly with sugar and top with just a tiny bit of salt to bring out the flavor.

Place the grapefruit halves under the broiler until they turn bubbly and a little brown (or even black) around the edges. This usually takes about 3 minutes, but monitor it because every broiler is different. Don’t get distracted! Overbroiling ruins a good meal fast.

If you have maple syrup on hand, use it instead of sugar for even more flavor.

This breakfast will make a grapefruit lover out of you!

$2 total $1 / serving


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Banana Pancakes

 * makes ten to fourteen pancakes

With the creamy texture and delicious flavor of bananas, these pancakes are stunningly good. You will be seriously popular if you feed these to your family or friends. Another plus: this is a great way to get rid of mushy bananas (that doesn’t involve making banana bread).


 * 2 cups all-purpose flour
 * ¼ cup brown sugar
 * 2 tsp baking powder
 * 1 tsp baking soda
 * 1 tsp salt
 * 2 bananas, mashed
 * 2 eggs
 * 1½ cups milk
 * 1 tsp vanilla
 * 2 bananas, sliced
 * butter for cooking

In a medium bowl, add the flour, brown sugar, baking powder, soda and salt. Mix thoroughly with a spoon.

In another bowl, add the mashed bananas (or just mash them in the bowl), eggs, milk, and vanilla, then mix. Add the dry mixture from the other bowl into the second bowl. Gently stir it with a spoon until everything just comes together. Tender pancakes come from not over-mixing the batter. If there are still a few pockets of flour, don’t worry about it. Let the mixture sit for 10 to 15 minutes.

Place a non-stick or cast-iron pan on medium heat. Once it’s hot, melt a small amount of butter, about ½ teaspoon, then ladle some pancake batter into the center of the pan. You can make your pancakes as large or small as you like. A normal amount is about 1 / 4 to 1 / 3 cup of batter. If it’s your first time making pancakes, make them smaller: they’ll be easier to flip.

As soon as the batter is in the pan, place 3 to 4 banana slices atop of the uncooked side of the pancake. Once the edges of the pancake start to dry up and you can see the middle start to bubble, flip the pancake over. Cook until it is browned on both sides. Stack the finished pancake on a plate in a warm oven and repeat the above process until you run out of batter.

Serve hot, with butter and syrup.

$2.80 total $0.70 / serving


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