What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Butter$0.40/oz typical | 0.5 oz | $0.20Typical price |
 | Leeks and shallots$3.49/lb typical | 0.15 lb | $0.54Typical price |
| Mushrooms$0.40/oz typical | 2.75 oz | $1.12Typical price |
| Heavy cream$0.22/oz typical | 2 oz | $0.46Typical price |
 | Bagels, English muffins, croissants$0.70 each typical | 1 | $0.70Typical price |
| Blue cheese, brie, queso fresco, paneer$0.80/oz typical | 8 oz | $6.40Typical price |
 | Eggs$0.30 each typical | 2 | $0.60Typical price |
| Total for the servings shown | $10.45 | ||
Pantry staples you likely have
Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepperDried herbs, spices and seasoning blends
Not included in the cost.
Swaps
- Swap Heavy cream for Evaporated or condensed milkabout $0.08/oz less at typical prices
- Swap Butter for Margarine and vegan butterabout $0.15/oz less at typical prices
- 30 minstart to table
- Easydifficulty
- 2servings as written
- $$$typical cost tier
Typical price
$5.23 per serving$20.91 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 1 tsp oil
- 1 tbsp butter
- 1 shallot
- 4 portabello mushrooms
- 1/4 cup cream
- 2 slices crusty bread
- 8 slices camembert cheese
- 2 poached eggs
- sea salt
- fresh ground black pepper
Steps
- Heat the oil and butter in a large skillet over medium heat, then cook the shallot for 3 minutes.
- Add the mushrooms, salt, and pepper, and cook for 8 minutes.
- Stir in the cream and simmer the mushroom mixture for 5 minutes.
- Poach the eggs in gently simmering water for 4 to 5 minutes, until the whites and yolks are firm.
- Toast the bread in a dry skillet over medium heat for 3 minutes per side.
- Top each toast with camembert, mushroom mixture, and a poached egg, then warm for 2 minutes until the cheese softens.
Main ingredient on sale this week? See what to make with eggs on sale.
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