My grandmother used to feed this to my father when he was a boy. He loves it to this day. I remember the first time she cooked it for me. I thought it was odd as my own mother only gave us the shredded wheat with hot milk and sugar - but then I tasted it and was sold for good! This is a great alternative to eggs and toast! Even my picky husband and kids love it. Try it - you'll love it too!
Fry egg(s) to over easy, need the whites cooked and yolks should be runny (important!). Before the egg(s) are fully cooked, (after flipping egg to other side), pour the boiling water over the shredded wheat and immediately drain the water off in sink, holding them down with the spatula/flipper. You'll need to work fast so the eggs don't get overcooked.
Place one tablespoon of butter or margarine on each of the shredded wheat square used. Place the cooked egg(s) on the shredded wheat. Salt and pepper to taste. Use a fork to mix them up, mushing the yolk into the shredded wheat
Enjoy
Yield: One Serving
Source: This is my paternal grandmother's recipe. It is so good! Much better than egg and toast! Pure butter is actually good for us when used in moderation; however, if you are paranoid about using real butter and 'frying', you can use a poached or soft boiled egg and margarine - still make sure the egg yolk is loose. The egg yolk is what adds to the overall taste and texture of this dish.
The shredded wheat squares work better and are easy to work with, but I have used the mini shredded wheat in the past (the plain ones not the frosted ones). You'll have to adjust, but you could use about 1/2 cup of the plain mini shredded wheats in plain of one of the larger biscuits.
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This was my favorite breakfast as a child. It still is, as a matter of fact. Whether you use 1 or 2 Shredded Wheat biscuits depends on your appetite.
