Maple Toast and Eggs Recipe

Maple Toast and Eggs Recipe
Photo by: Taste of Home
Rating

50% would make again

Meet the Cook: 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

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  • 6 Servings
  • Prep: 20 min. Bake: 20 min.

Ingredients

  • 12 bacon strips, diced
  • 1/2 cup maple syrup
  • 1/4 cup butter
  • 12 slices firm-textured white bread
  • 12 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 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 at 400° for 18-20 minutes or until the eggs are completely cooked through. Serve immediately. Yield: 12 cups.

Nutrition Facts: 1 serving (2 each) equals 671 calories, 46 g fat (18 g saturated fat), 476 mg cholesterol, 805 mg sodium, 44 g carbohydrate, 1 g fiber, 21 g protein.

Maple Toast and Eggs published in Country Woman March/April 1995, p31

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Reviews for Maple Toast and Eggs (1)

Maple Toast and Eggs Recipe

Maple Toast and Eggs

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Reviewed on Jul. 14, 2009 by lmartian

These were simple and turned out great! everything cooks just right and the pop out of pan nicely and held together. I put directly into texas sized muffin pan.

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