My home's in the country, right next door to my sister and brother-in-law's. They and their two children all enjoy this dish each time I serve it as a special evening meal—although it can also be made for breakfast or lunch. —Susan Buttel, Plattsburgh, New York
Maple Toast and Eggs
Maple Toast and Eggs
Prep Time
20 min
Cook Time
20 min
Yield
12 cups
Ingredients
- 12 bacon strips, diced
- 1/2 cup maple syrup
- 1/4 cup butter
- 12 slices firm-textured white bread
- 12 large eggs
- Salt and pepper to taste
Directions
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In a small saucepan, heat syrup and butter until butter is melted; set aside.
- Trim crust from bread; flatten slices with a rolling pin. Brush one side generously with syrup mixture; press each slice into a greased muffin cup with syrup side down. Divide bacon among muffin cups.
- Carefully break one egg into each cup. Sprinkle with salt and pepper. Cover with foil. Bake at 400° until egg whites are completely set and yolks begin to thicken but are not hard, 18-20 minutes. Serve immediately.
Nutrition Facts
2 each: 671 calories, 46g fat (18g saturated fat), 476mg cholesterol, 805mg sodium, 44g carbohydrate (20g sugars, 1g fiber), 21g protein.
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