Maple Toast & Eggs

I really enjoy having a great breakfast on the weekends, the type where you have time to really sit down and enjoy it (ideally with a good cup of tea). So this weekend we decided to try something new and looked through some of our cook books and online. We decided to try a recipe from the Taste of Home - Winning Recipes book that Steve gave me for Christmas.

The recipe has only a few ingredients and is very simple to make - it probably brings together most of the ingredients most of us are already using to make breakfast with anyways - just puts them together in a different order and package. I absolutely loved this recipe and the end result. The breakfast cup idea was a novel idea but was absolutely delicious! I can't wait to try this recipe again.


Here are the ingredients that you will need:

• 12 bacon strips, diced
• 1/2 cup maple syrup
• 1/4 cup butter
• 12 slices firm-textured white bread (or any type of bread you like)
• 12 eggs
• salt and pepper to taste

And here is how you bring it all together:

• Preheat oven to 400 degrees
• In a large skillet, cook bacon oven medium heat until crisp. Using a slotted spoon, remove to paper towel 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 the syrup mixture; press each slide into an ungreased 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 for 18-20 minutes or until your eggs are cooked how you desire

This recipe will yield 12 servings; however we chose to just make 5 so we adjusted the recipe accordingly. Bon appetit & enjoy!

The recipe is from:
Taste of Home - Winning Recipes / Reader's Digest Book
Reiman Media Group Inc. 2010
Breakfast & Brunch
Maple Toast & Eggs
Page 139