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Ingredients
- 3 (3 oz.) pkg. jello dissolved in 3 c. boiling water
- 4 envelopes Knox gelatine dissolved in 1 c. cold water
- 3 Tbsp. lemon juice
Method
- Preheat skillet on low heat.
- Add 1 teaspoon oil for each serving.
- Lightly butter one side of bread.
- Cut a hole with donut cutter in center of slice of bread.
- Place buttered side down in skillet.
- Break an egg in hole of bread.
- Cook over low heat until egg white turns white.
- Add 1 to 2 tablespoons of water to skillet.
- Cover until film forms over yolk.
- For over-easy eggs in a nest, turn gently and cook a little more.
