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Maple Toast and Eggs
This recipe is presented by Eggland’s Best. The ingredients are the same as a traditional breakfast of eggs, toast, and bacon, but this recipe is anything but ordinary. Transform your toast by de-crusting it, rolling it flat, and giving its bottom a slick maple-butter coating. When you bake the eggs correctly, each serving should offer the chance for a fork to pierce the yoke and send the golden liquid running.
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Ingredients
number of servings
1
- 12 bacon strips, diced
- 1⁄2 Cup maple syrup
- 1⁄4 Cup butter
- 12 Slice firm-textured white bread
- 12 large eggland's best eggs
- salt and pepper
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Directions
40 min.
1. Step
Preheat the oven to 400°F.
2. Step
In a large skillet, cook the bacon over medium heat until crisp.
3. Step
Using a slotted spoon, remove the bacon and place it on paper towels to drain.
4. Step
In a small saucepan, heat the syrup and butter until the butter is melted; set aside.
5. Step
Trim the crust from the bread, then flatten the slices with a rolling pin. Brush one side generously with the syrup mixture.
6. Step
Press each slice into an ungreased muffin cup with the syrup-side down.
7. Step
Then divide the bacon among the muffin cups.
8. Step
Carefully break one egg into each cup and sprinkle with salt and pepper.
9. Step
Cover with foil and bake at 400°F for 18-20 minutes, or until egg whites are completely set and yolks begin to thicken but are not hard. Serve immediately.
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