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An egg fills the center of each savory serving of this fried bread from Terri Prudhomme of Moorhead, Minnesota. “Shredded wheat gives each slice a nice, crispy texture,” Terri assures. “Enjoy it plain or with syrup.”
This recipe is:
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Originally published as Hole-in-One Eggs in Simple & Delicious September/October 2006, p26
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