1 of 6 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (75g) Recipe makes 1 servings
Calories 140
Calories from Fat 52		(37%)
Amount Per Serving		%DV
	Total Fat 5.8g	8%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 211mg		70%
Sodium 240mg		10%
Potassium 92mg		2%
Total Carbohydrate 13.0g		4%
	Dietary Fiber 0.6g	2%
	Sugars 1.5g
Protein 8.2g		16%
detailed view... how is this calculated?

people who like this recipe also like:

cucumber salad

By: chia

Fat-free Garlic Smashed Potatoes

By: Janda Potamus

Deviled Eggs

By: Nurslinda

Banana Soup!

By: Sharon123

Winter Fruit Compote

By: Lennie

Jolean's " Sick Egg" Recipe

Recipe #129159 | 5 min | 1 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Stacky5
Jul 9, 2005

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!!!

SERVES 1 (change servings and units)

Ingredients

1 slice white bread
1 egg
Pam cooking spray

Directions

1
Toast a piece of white bread lightly in a toaster. Leave it plain (no butter.).
2
Meanwhile, 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.
3
Lay egg flat on top of toast and cut into about 1/2" cubes.
4
Transfer to a bowl and toss gently, letting the soft yolk sort of coat the toast pieces a little bit.
5
NOTE: 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 -- .

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Fairy Bread

Green Herb Seasoned Salt

Cheese Cracker Pizza Nachos

Kfc Coleslaw

Cran-Cherry Plasma Transfusion

Featured Reviews for This Recipe

From: Bergy

On May 31, 2009

Great recipe - It is just like "Dippers" where you dip toast fingers into soft boiled eggs. Made a lovely Sunday Brunch along with stir fry peppers, taters & mushrooms

0 people found this review helpful

Was this review helpful to you? YES | NO

From: iewe

On Nov 14, 2008

Added a little seasoned salt — but this was so good. This is how I am used to my eggs Such a comfort food! Made in memory of Stacy. She will be missed.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Pam-I-Am

On Nov 18, 2005

My mom use to make this for me too, only she would boil the egg until only the white was cooked. (To do this, you bring the water to a boil with the egg in it...turn off the burner put the lid on the pot and let the egg sit for exactly 3 minutes) She would cut up the toast in little crouton size pieces and toss it with the cut up egg together. It is a good bland food for sickies, but Yummy!

3 people found this review helpful

Was this review helpful to you? YES | NO

From: Krsi Sue

On Sep 9, 2005

GiGi (my grandma) used to make this for me when I was little & now I make it when nothing will go well on my tummy. (all the time) Often, I will poach the egg in milk & pour some of the warm milk over the toast as well - -salt & pepper too.

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 6 reviews