Directions:
- 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
- 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
- Holding carefully, allow water to drain.
- Sprinkle a little salt on the side of the shredded wheat that will be cooking first. See Photo
- Allow to cook until the side is browned per the pic. See Photo
- 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.
- Brown second side then place on a plate. See Photo
- 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
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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