One egg carton, four breakfasts. 18.64 zł and no eggs left in the fridge

A week ago we worked out whether to buy M or L eggs. The conclusion was simple: since recipes count eggs by the piece, for breakfasts you buy M, because the piece is cheaper. Today the follow-up: what exactly to do with that carton so it runs out to the piece, before anyone gets bored of scrambled eggs.

Four breakfasts, ten eggs

• Scrambled eggs with rye bread: 3 eggs, 5.07 zł, 459 kcal, 25.3 g protein, 10 minutes
• Hard-boiled eggs with bread and mustard: 3 eggs, 4.84 zł, 359 kcal, 25.2 g protein, 18 minutes
• Omelette with tomatoes and basil: 3 eggs, 6.03 zł, 334 kcal, 22.5 g protein, 10 minutes
• Apple drop pancakes: 1 egg, 2.70 zł, 530 kcal, 16.7 g protein, 15 minutes

That's 18.64 zł for four plates, 4.66 zł on average. The eggs cost 13.49 zł, 72 percent of the bill, and they go to the piece: 3 + 3 + 3 + 1. It's the cost of the amounts used, not of the receipt; starting from an empty kitchen the till says about 43 zł, because you buy whole packs.

The shopping list

• Moja Kurka free-range eggs M, 10 pcs: 13.49 zł, used in full
• Wholegrain rye bread 300 g: 3.69 zł, you use 120 g, the rest of the loaf makes sandwiches
• A loose raspberry tomato: 12.99 zł/kg, you need one (about 1.95 zł)
• A loose apple: 5.99 zł/kg, one for the pancakes (about 0.72 zł), apples keep for weeks
• Milk 2% 1 l: 4.29 zł, the pancakes take 100 ml, the rest goes into coffee and porridge

From the cupboard: plain flour 1 kg 1.79 zł, sugar 1.99, oil 1 l 7.99, sarepska mustard 185 g 3.69, dried basil 8 g 2.49. If your kitchen is empty, that's 17.95 zł once, and each of those lasts for months. A treat for readers who've been here from the start: this is the same basil at 311 zł per kilo that this blog began with. The omelette takes 2 grams of it, that's 62 groszy, and that's exactly why the per-kilo price of spices doesn't hurt.

How to cook it

Scrambled eggs with rye bread, 10 minutes. Whisk 3 eggs with salt and pepper. Heat a teaspoon of oil over medium heat for a minute, pour in the eggs and cook for about 3 minutes, pulling from the edges to the middle, until set but still moist. Serve with 80 g of bread.

Hard-boiled eggs with mustard, 18 minutes. Cover 3 eggs with cold water 2 cm above the shells, bring to the boil, then cook 9 minutes from boiling, until the yolk sets firm. Move to cold water for 2 minutes, peel, halve. Lay on 40 g of bread spread with a tablespoon of mustard, sprinkle with salt.

Omelette with tomatoes and basil, 10 minutes. Beat 3 eggs with a pinch of salt and basil. Heat a tablespoon of oil, pour in the mix and cook about 3 minutes, until the base sets and the top turns matte. Lay tomato slices on one half, fold and cook about 2 more minutes, until no liquid egg remains inside.

Apple drop pancakes, 15 minutes. Mix 60 g of flour, an egg, 100 ml of milk and 2 teaspoons of sugar into a thick batter, stir in a grated apple and rest for 5 minutes. Fry spoonfuls in a tablespoon of oil for about 3 minutes a side, golden and dry inside.

Why this holds together

The dearest and most perishable thing in the plan, the eggs, goes at one hundred percent. The bread is used at 40 percent, but a loaf is no problem: the rest makes sandwiches on the same days. The tomato and the apple are bought loose, exactly as much as needed, so nothing remains. Everything else is cupboard stock measured in months.

Snugmeal builds weeks like this automatically: recipes count eggs by the piece, the plan knows a carton holds ten, and it picks breakfasts so the fridge ends the week empty rather than full of leftovers.

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Data: prices read live from product pages on zakupy.biedronka.pl on 22 August 2026. Nutrition values and times come from the Snugmeal recipe base, costs recalculated from the prices above; the recipes' rapeseed oil swapped for the sunflower oil the shop stocks. Our own arithmetic.