As far as the Sustainable Food Budget Challenge goes, we’re failing. Last weekend, I spent 137.20 at the grocery store and farmer’s market. Today, I spent 167.70, which brings the grocery total to 304.90, out of the $323.00 allowed for the month. Remember, I went into this challenge knowing we wouldn’t make it, but I’m doing this as an exploration rather than an achievable goal.
The bill was a little higher today because we’re having my brothers over for supper tonight, plus having my family over for a quick breakfast tomorrow before heading off to Ed’s side for lunch. My mom’s bringing a lot for breakfast, so I didn’t have to get that much. I also bought more of items that were on sale: cereal, canned tomatoes, granola bars.
Since I’ll make scrambled eggs tomorrow and I love to make eggs for breakfast or supper, I’ll share my scrambled eggs recipe. It’s easy, fast, and budget-friendly.
Cheesy Scrambled Eggs
- 6 eggs (or 2-3 eggs per person)
- 1/4 cup shredded cheddar or monterrey jack cheese (adjust according to number of people)
- salt and pepper to taste
- 1 Tbsp butter
Preheat a pan over low heat. Beat the eggs with salt and pepper. Melt the butter in the pan, turning the pan to coat. Pour in the eggs and add the cheese. Cook over the lowest heat setting, stirring constantly, until cooked as desired. Ed likes his runny and I like mine well cooked, so I remove some for him while mine finish cooking. Serve hot.