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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 1 |
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This is an old family favorite. It is eaten for both breakfast and sometimes dinner. A couple pieces of bacon go well with this dish. As always, click on any pic I post and it enlarge for best viewing. Ingredients:
shredded wheat |
egg |
butter |
salt and pepper |
bacon optional |
Directions:
1. Melt butter in pan on medium. I use one of crepe pans as the edge is low and makes it easy to turn both the shredded wheat and egg. See Photo
2. Run shredded wheat under water for about 10-12 seconds, this is usually enough to get the water into the shredded wheat and become less brittle. See Photo
3. Holding carefully, allow water to drain.
4. Sprinkle a little salt on the side of the shredded wheat that will be cooking first. See Photo
5. Allow to cook until the side is browned per the pic. See Photo
6. Slice some butter and place on the top side before turning. In the pic I forgot and turned it and then turned it back over to show the butter on top.
7. Brown second side then place on a plate. See Photo
8. Cook the egg, sprinkle a little salt and pepper, turn and allow to cook just long enough to cook the white yet keep the yolk runny. See Photo
9. Remove egg from pan and place on the shredded wheat. Break the yolk and spread it around the top of the shredded wheat See Photo. Cut and enjoy.
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