Finger Jello - cooking recipe
Ingredients
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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
Preparation
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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.
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