1/6 Photos of Jolean's " Sick Egg" Recipe
This is an old family secret that my Mom used to call a "Sick Egg." I remember it from my childhood -- it's the first solid food past the chicken soup stage that Mom would fix us after we were sick with the flu, when we were starting to get hungry but still afraid to eat because of nausea...Hence, the name "Sick Egg." NOTE: This will only make you feel better if you like eggs to begin with...I'm pretty sure it would make things worse if you don't like them!!!
My Private Note
- 1Toast a piece of white bread lightly in a toaster. Leave it plain (no butter.).
- 2Meanwhile, in a very small non-stick skillet LIGHTLY sprayed with Pam, gently crack 1 egg over medium-high heat (don't add salt or pepper). Cover skillet and LISTEN -- When you begin to hear a slight "sizzling sound", turn the heat off and let it sit (covered) on the burner for about 4 minutes. Uncover and check egg -- there should be NO slimy eggwhite on top, and the yolk should be 1/4 done and 3/4 runny.
- 3Lay egg flat on top of toast and cut into about 1/2" cubes.
- 4Transfer to a bowl and toss gently, letting the soft yolk sort of coat the toast pieces a little bit.
- 5NOTE: My kids now love this recipe and ask for it when they are NOT sick -- So in that case, I BUTTER the toast, I melt 1 teaspoons butter in the skillet to cook the egg in, and I salt & pepper the egg too! (Honestly, I still eat this recipe fixed that way when I'M not sick either!) :) I think my Mom would probably frown upon that -- .
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Nutritional Facts for Jolean's " Sick Egg" Recipe
Serving Size: 1 (75 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 138.0
- Calories from Fat 50
- Total Fat 5.5 g
- Saturated Fat 1.7 g
- Cholesterol 186.0 mg
- Sodium 198.7 mg
- Total Carbohydrate 13.0 g
- Dietary Fiber 0.6 g
- Sugars 1.2 g
- Protein 8.1 g