7 easy egg dinners for two for about $5

A carton of eggs can solve the dinner dilemma without another expensive shop. These seven easy meals are designed for two, with estimated ingredient costs of around $4–$7 per dinner.

You open the fridge, stare at the eggs and wonder whether you can face another omelette.

Before you reach for the takeaway menu, look a little further. A couple of potatoes or the zucchini in the vegetable drawer could be the beginnings of a perfectly good dinner.

Eggs are useful when you’re cooking for two. There’s no large joint of meat to buy, and you can make just enough without eating the same leftovers until Thursday.

These meals draw on familiar favourites, with straightforward ingredients and room to use what you have.

The costs below are ballpark estimates for the quantities used, choosing budget supermarket ingredients. They include a small allowance for oil and seasonings, but exclude cooking energy and optional extras. Buying whole packets will cost more at the checkout, and prices vary by shop and location.

1. Impossible quiche

Estimated cost for two: $4–$5, including a simple carrot side.

The appeal of impossible quiche hasn’t changed: no pastry to roll and very little washing-up.

Whisk together three eggs, half a cup of milk and a quarter of a cup of self-raising flour. Stir in half a cup of grated cheese and half a cup of cooked, well-drained vegetables, such as broccoli or pumpkin. Season with pepper.

Pour into a greased, shallow baking dish approximately 18cm across. Bake at 180°C conventional, or 160°C fan-forced, for about 25–35 minutes, until golden and set in the centre.

Rest for five minutes before cutting. Serve with two grated carrots dressed with a little vinegar and oil.

2. Egg fried rice

Estimated cost for two: $4–$5.

Cold cooked rice is particularly handy here, but it still counts towards the cost of dinner even if it’s left over.

Beat three eggs. Heat two teaspoons of oil in a large frying pan, scramble the eggs until cooked, then transfer them to a plate.

Add another teaspoon of oil and one finely chopped small onion. Cook until softened, then add one cup of frozen mixed vegetables and cook until hot.

Stir in two cups of cold, cooked rice, breaking up any clumps. Stir-fry until steaming hot throughout, then return the eggs to the pan. Add one tablespoon of soy sauce, or less to taste.

Use rice that was cooled quickly and refrigerated promptly after cooking.

3. Spanish-style potato omelette

Estimated cost for two: $5–$6, including a carrot side.

Potatoes turn a few eggs into a substantial dinner. The trick is to let the potatoes soften properly before adding the eggs.

Thinly slice 350g of potatoes and one small onion. Heat two tablespoons of oil in a 20cm non-stick, ovenproof frying pan.

Add the potatoes and onion, cover and cook gently for 15–20 minutes, stirring occasionally, until tender. Lower the heat if they brown too quickly.

Beat four eggs with pepper and a little salt. Pour over the vegetables and cook gently for 5–8 minutes, until the edges are set.

Finish under a preheated grill until cooked through, following your pan’s instructions for grill use.

Cut into wedges and serve with grated carrot on the side.

4. Easy egg curry

Estimated cost for two: $5–$6, including rice.

This is a useful dinner for the evening when nothing has been defrosted.

Hard-boil four eggs, cool in cold water and peel. Cook half a cup of dry rice according to the packet directions.

Meanwhile, soften one chopped small onion in a tablespoon of oil. Add one crushed garlic clove and one to two teaspoons of curry powder, according to taste. Stir for 30 seconds.

Add a 400g tin of crushed tomatoes and a quarter of a cup of water. Simmer for 10–15 minutes, stirring occasionally, until thickened.

Halve the eggs and lower them into the sauce. Heat through gently and serve with the rice.

If you already have plain yoghurt, a spoonful on top is a nice extra.

5. Zucchini slice for two

Estimated cost for two: $5–$7, including a carrot side.

You don’t need a family-sized tray to make zucchini slice worthwhile. This smaller version makes enough for a dinner for two.

Grate one medium zucchini and squeeze out the excess moisture. Combine with three beaten eggs, half a finely chopped small onion, half a cup of grated cheese, half a cup of self-raising flour and two tablespoons of olive oil. Season with pepper.

Spread into a lined small baking dish, approximately 15cm by 20cm.

Bake at 180°C conventional, or 160°C fan-forced, for about 25–35 minutes, until golden and firm in the centre. Rest for five minutes before slicing.

Serve with grated carrot or vegetables you already have. Leave the bacon out and save it for another meal.

6. Eggs in tomato sauce

Estimated cost for two: $5–$6, including bread.

A frying pan with a lid is all you need for this one, and the sauce is too good to leave behind.

Soften one chopped small onion in a tablespoon of oil. Add one crushed garlic clove and half a teaspoon of paprika, if you have it.

Pour in a 400g tin of crushed tomatoes. Simmer for about 10 minutes, until the sauce thickens, adding a splash of water if it becomes too dry.

Make four hollows in the sauce and crack an egg into each. Cover and cook gently for approximately 6–10 minutes, until the eggs are set to your liking.

Serve with four slices of bread, toasted if you prefer.

7. Crispy potato hash with eggs

Estimated cost for two: $5–$6.

A few cooked potatoes can become something worth sitting down to, especially once they develop crisp, golden edges.

Cut 400g of cooked potatoes into bite-sized pieces. If starting with raw potatoes, cut into chunks, boil until just tender and drain well.

Heat a tablespoon of oil in a large frying pan. Cook one sliced small onion until softened, then add the potatoes.

Fry for 10–15 minutes, turning occasionally so they have a chance to brown. Stir in one cup of frozen peas and cook until hot.

Make four spaces among the vegetables and crack an egg into each. Cover and cook gently until the eggs are set to your liking.

Serve straight from the pan. Tomato relish is a welcome extra if there’s already a jar open.

Check the fridge first

Before buying ingredients, see which dinner makes the best use of what’s already there. Cooked pumpkin can go into the quiche, while leftover potatoes give the hash a head start.

The small amounts you use up count towards the savings, too. Half an onion has a better future in dinner than at the back of the fridge.