I'd want the nonstick and stainless/cast iron, personally. Each does things the others don't, and since you're cooking for four, having more than one pan is a good idea anyway: side dishes or whatever. You may not need nonstick, but it does make a lot of things very convenient. Stainless or cast iron for most other cooking - anything high heat at least, anything where you want a pan sauce. That way the nonstick pan gets a break and a longer lifespan, arguably less maintenance overall.
If not: stainless. Lower maintenance than cast iron, will do mostly the same things and stand up to almost anything.
Edit: I think you could learn to cook eggs and fish almost no matter what you use, but I'm not an expert. Supposedly it has a lot to do with just temperature control and using fat properly.