Savory Breakfast Skillet with Eggs, Sausages, and Bacon

1. 1 Eggspack 10 pcs ≈ $1.93 1.6 pcs
2. 2 Frankfurterspack 400 g ≈ $3.50 64 g
3. 3 Baconpack 200 g ≈ $2.95 36 g
4. 4 Button mushrooms≈ $7.50 per kg 80 g
5. 5 Tomatoes≈ $4.67 per kg 96 g
6. 6 White breadpack 350 g ≈ $1.44 48 g
7. 7 Butterpack 180 g ≈ $1.58 12 g
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Toast the bread in a dry skillet for 1–2 minutes per side, then transfer to a plate.

2. Cook the bacon³ for 3–4 minutes until crispy, then set aside next to the toast.

3. Slice the sausages and pan-fry them in the same skillet for 4–5 minutes until the center is hot.

4. Add half the butter⁴ and sauté the sliced mushrooms for 5–6 minutes until the moisture evaporates.

5. Cut the tomato⁵ in half and warm it cut-side down for 2–3 minutes.

6. Add the remaining butter⁴, crack the eggs¹ into the skillet, season with salt and pepper.

7. Cook for 3–4 minutes until the whites⁶ set but the yolks stay runny.