Deflation is served

Scrambled eggs are one option, but you can make plenty more with foods that are getting cheaper.

• We asked chef David Deshaies, co-owner of Unconventional Diner and L'Ardente in Washington, D.C., to share a recipe.

What they're saying: "Growing up in France, my grandmother used to make oeufs cocotte," Deshaies tells Axios. "She could always make something so delicious with just a few simple ingredients."