Grandma's Egg and Shredded Wheat

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!



  • 1 or 2 large eggs
  • 1 or 2 shredded wheat squares
  • boiling hot water
  • butter or margarine
  • salt and pepper to taste

Hint - one egg per one shredded wheat square.


Heat pan on medium high heat. Place shredded wheat in a wide bowl or on a deep plate (flatter old fashioned soup-style bowl). Boil water in a teakettle or pot.

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



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.

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February 16, 20080 found this helpful
Top Comment

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.


Use a larger spatula to drain off the water so you don't lose any of the mini wheats down the drain.

September 15, 20120 found this helpful
Top Comment

My husband said his mom made his in a similar way for him in Indiana. She soaked the shredded wheat in water just to soften and then lightly browned them in the pan with some butter turning on both sides, then she topped them with the eggs but they were poached. He said it was a recipe that used to be on the shredded wheat box years ago. Delicious! Thanks.

By (Guest Post)
February 6, 20080 found this helpful

Hi! Thank you for the recipe, this sounds really great! I have a question though, do I use the little squares or the really big biscuits? Thank you in advance! :-)

By Sherry (Guest Post)
March 6, 20080 found this helpful

This tastes GREAT! I tried it for a switch and my family loved it. Different but good. We have used Shredded Wheat but normally with hot or cold milk. This idea was a good change for breakfast with my kids.


They boo'd at first, but when they tasted it, it was a seller! Thanks so much for sharing it!

April 8, 20080 found this helpful

I grew up on this. I was a finicky eater as a little kid but I would eat this no problem I still love it! :)


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