Day 1 – Breakfast

Cranberry Scones, Scrambled Eggs, Navel Orange, and Coffee    

Reduced-Fat Cranberry Scones

Scones are not good for you.  They are cake for breakfast.  I do not have them every day.  But I love me some cake for breakfast, and dried berries have antioxidants, damn it. Plus, I make 8 at a crack and freeze ’em. I take spares out of the freezer in the morning, pop ’em in the toaster oven while I do my eggs, and they come right back to life and are fully of toasty buttery crunchy soft sugary goodness, and that makes me happy, and happiness is good. I have pared down a recipe so that it is not so horrifically fattening, though still full of sugar, and now, I share that recipe with you. 

Servings 8

4 tablespoons butter -$0.40
1 1/2 cups flour $0.38
1/2 cup sugar $0.13
1 1/2 tsp baking powder $0.05
dash o’ salt  $0.01
1/2 cup dried cranberries $1.37
1/4 cup buttermilk (cream works too) $0.14

total for recipe – $2.48  or $0.31 per serving 
Calories: 210   Fat: 6.23  Protein: 2.75

Preheat oven to 375
Cut 6 tablespoons of butter into pea sized squares.
Put them in the freezer while you sift together all the dry ingredients. If you’re really dedicated to super flakiness, sift dry ingredients into a stainless steel bowl and throw that in the fridge for 10 minutes.
Crumble in the butter until the mixture resembles a coarse meal. Don’t bother with a pastry cutter. Your mitts are a much better tool, and you shouldn’t be working it long enough for the butter to melt. Try to have different sizes of butter bits in there. Helps the flakiness.
Add the cranberries.
Then put in the cream and knead until it just comes together. Resist the urge to over knead. Resist it. Are you resisting? Ok, good, then shape it into a flat disk, bout’ an 1/2″ to an 1″ in thickness.
Cut into wedges.
Bake on a parchment lined sheet for 17-20 minutes, rotating once.
Let them set. Really. I know, they smell delicious. Remember that resisting thing we talked about with the kneading? They need to set. Give ’em 10 minutes to forget that you’re stalking them, then pounce!

Scrambled Eggs  

Servings 1

2 eggs – $0.24 – $0.80  – depending on the kind of eggs.  About Eggs.
salt and pepper – $0.05
1 tsp cream – $0.04
1/2 tablespoon of butter – $0.05

Total for recipe – $0.38 – $0.94
Calories: 226   Fat: 18.6  (12.8 if you use non-stick cooking spray instead of butter) Protein: 13 

Put pan on a low burner. 
Beat eggs together with a whisk.
Put in 1 tsp cream and salt and pepper to taste (I use a literal pinch of salt per egg, and 2 pepper grinds). 
Whip together.
Melt butter in pan until foaming. 
Add eggs. 
Let set around edges. 
Pull edges towards the middle with wooden spoon or heat resistant spatula.
Let uncooked eggs run into the exposed parts of the pan. 
Repeat until they are done to your liking. 
Serve while warm.


I like my eggs runny.  I know, I am risking salmonella.  There is a 1 in 10,000 chance the egg I have will have salmonella.  It lives on the outside of the shell.  I crack my eggs on a flat surface to minimize the risk because that doesn’t drive the shell up into the egg.  In any event, since I am not old and don’t have a compromised immune system, I’ll take those chances.  Because runny eggs are all kinds of creamy, happy goodness.


Navel Orange 

Servings 1

Total for recipe – $1.08
Calories: 86   Fat: .2  Protein: 2 

Or cut into wedges. 
Heck, eat it whole if you want.
It’s your world.  I’m just visiting.

Here are some good reasons why oranges are worth the price tag – Oranges


If you do not know how to brew coffee, consult the manual that came with your brewing implement of choice. I feel almost certain brewing instructions exist in there.

Reasons I will not skimp on Coffee.Servings 1 cup

Total per serving – $0.42 (with cream and sugar)
                                        $0.35 (with sugar)
                                        $0.34 (black)
Calories: 55 Fat: 3 Protein: 0 (with cream and sugar)
Calories: 30 Fat: 3 Protein: 0 (with sugar)
Calories: 0 Fat: 3 Protein: 0 (black)


Totals for breakfast

Total for recipe – $2.75 (depending on eggs)*
Calories: 577
Fat: 28.03 (43%)
Protein: 17.75 (12%)
*hereafter all egg prices will reflect organic cage-free, because that’s what I use.

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