Several supermarkets are offering eggs at a discount this week, which means you can bake a lot or try eggs as a different lunch or dinner choice.

Will it be good for you? If you're careful. The latest thinking on eggs is that they are low in saturated fat and calories and high in lots of good things -- vitamins, minerals and 10 percent of the protein you need to get through the day. Unfortunately, a single egg also contains 215 milligrams of cholesterol, the USDA says, and 4.5 grams of fat. Still, that's about as much cholesterol as in 9 ounces of top-round steak; as much fat as 3 ounces of steak.

All things in moderation. That seems to be the key.

Anyway, grade A large eggs are $2.50 for 18 at Star or $1.59 for a dozen at Times. Safeway has them at two dozen for the price of one.

2 strips lean bacon, chopped
2-1/4 cups frozen hash brown potatoes with onions and green peppers
5 large eggs
2 large egg whites
1/4 cup low-fat milk
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper

Add potatoes to the skillet and cook until tender, stirring often, about 10 minutes.

Meanwhile, whisk together the eggs and whites, milk and seasonings. Pour mixture over the potatoes. Cook over moderate heat until set on the bottom and around the edges, using a pancake turner to constantly lift the edges so the uncooked egg flows underneath. Cook 3 more minutes until almost set, then cover and cook for another minute. Sprinkle with bacon.

Serves 4 as a main dish.

Approximate nutritional analysis, per serving: 247 calories, 15 g fat, 6 g saturated, 277 mg cholesterol, 494 mg sodium.*