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!!!"
photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Pam-I-Am photo by Pam-I-Am
photo by Stacky5 photo by Stacky5
Ready In:


  • 1 slice white bread
  • 1 egg
  • Pam cooking spray


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

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  1. 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
  2. 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.
  3. I love poached eggs on toast and this recipe is so much easier. These turned out perfect on my ceramic stove top. I cooked on level 6 and they only had to set for about 2 minutes and they were done to perfection. Made in memory of Stacy. You will be missed my friend.
  4. 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!
  5. I have tried this twice. Both times I enjoyed the egg and toast (wheat because I don't have any white in the house) but I could never get it to not have a slimey top and for the yolk to be as was described. The first time I heated the pan so it started to sizzle as soon as I put the egg in. So the second time I turned on the burner but kept the pan away until the egg was in. I turned off the burner as soon as it sizzled, but I left it on the burner as directed. Both eggs had slimey covers. Sorry. I enjoyed my breakfast both days though!


Editor's Note: Sadly Stacky5 passed away on Monday, October 20, 2008. Hi! My name is Stacy, and I'm a single Mom who works full-time with 4 kids ranging from ages 9 to 21, a brand new granddaughter named Faith, and a cat named Pubert (we call him Pube) who is also my kid... That's his photo as my icon. Oh, and a new kitten that the kids named "KeeKee" but who I call Little Kitteh. I love them with all my heart! Even though I don't have my parents anymore, their presence is always felt and their love has resonated in my life, even after all this time. You'll find a lot of my posted recipes that refer to "Jolean" --- and that's my Mom. :) I sure do miss her... I love music, especially 70's music, cats, incense & lavalights, candles, and I love to play guitar. I've been called an old "hippie chick," and I don't mind that label in the least. I also love to try other people's recipes and find ones that remind me of my Mother, and those precious memories that I had growing up in a household with such a wonderfully comforting cook...I work full-time in a real estate office as an office administrator. I came to this site looking for recipes that were tried and true. I stayed at this site because I found people who were kind, loving, caring and shared the same interest that I do --- food and cooking. I've saved a lifetime of recipes and learned so much about cooking and ingredients that I actually feel proud of my cooking. I bet my Mom looks down on me with pride every time I cook a new recipe from RecipeZaar, and I bet my Dad cracks up every time he sees me photographing what I've cooked! My daughters have actually gotten into the act, too, and are quite versed in searching for recipes and answers here on Zaar. Makes me proud to be their Mom. RecipeZaar isn't just a "website." It's a lifestyle. And some of the friends I've made here are LIFELONG friends to me --- and in my estimation, those types of people are a rare thing to find in this world. :) P.S. Pube says, "Hello everybody!" ;) <img src="" alt="Image hosted by"> <img src="" alt="Image hosted by"> <img src="" border="0" alt="Photobucket - Video and Image Hosting"> <img src="" border="0" alt="Photobucket - Video and Image Hosting"> <img src="" border="0" alt="Photobucket - Video and Image Hosting"><img src="" border="0" alt="Photobucket - Video and Image Hosting"> <img src=""> <img src=""> <a href="¤t=craftykookaburras.jpg" target="_blank"><img src="" border="0" alt="Photobucket"></a> <img src=""> <img src=""> <img src=""> <a href="" target="_blank"><img src="" border="0" alt="Photobucket"></a>
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