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Fake Fried Egg
Not the good old fashioned breakfast standard it looks like, this treat is actually a pound-cake-based dessert!
INGREDIENTS conv. chart U.S. Metric
| 1 slice(s) | (1/2-inch thick) pound cake (homemade or store-bought) |
| .25 cup(s) | vanilla yogurt (or whipped cream) |
| .5 | canned apricot |
DIRECTIONS
- Toast the pound cake slice in a toaster or a 400 degrees F oven until golden.
- Dollop the vanilla yogurt or whipped cream onto the "toast" and spread it out slightly to form the white of the egg.
- For the yolk, center a canned apricot half (cut side down) in the middle of the yogurt or whipped cream.
Photo: Phillip Friedman for Studio D
COOKING INFO
| Serves |
1
|
| Yield | -- |
| Prep Time | -- |
| Cook Time | -- |
| Total Time | -- |
| Oven Temp | 400 |
|
Edit serving size
Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking. |
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NUTRITIONAL INFORMATION (per serving)
| Calories | -- |
| Total Fat | -- |
| Saturated Fat | -- |
| Cholesterol | -- |
| Sodium | -- |
| Total Carbohydrate | -- |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | -- |
| Calcium | -- |
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