A Park Avenue restaurant in New York charges $23 for a 3-egg omelet with a choice of two fillings. If you’ve recently bought eggs, you’ll know that even organic eggs work out at about 33 cents each at retail – and you can be sure restaurants are paying less. Add a handful of decent quality cheese, and chopped tomatoes (whatever kind is cheapest at market – grape, roma etc.) and the cost price is still only hovering at a couple of dollars. It doesn’t take a genius to work out that you’d be much, much better off ordering the $29 14-oz, all-natural Angus beef steak and eggs from that same menu.
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