Maple Toast and Eggs Recipe
- 12 bacon strips, diced
- 1/2 cup maple syrup
- 1/4 cup butter
- 12 slices firm-textured white bread
- 12 Eggland's Best Eggs
- Salt and pepper to taste
- 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 egg whites are completely set and yolks begin to thicken but are not hard. Serve immediately. Yield: 12 cups.
Reviews for Maple Toast and Eggs
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My family really like this recipe. I found that it works best in the Texas size muffin pan. Also, they are not nearly as good if you have them as left overs the next day. Try to make only what you plan on eating.
I made 2 of these today (wanted to test the recipe before going gung-ho). Backed them about 15 minutes and used Oatnut Bread, did not use maple syrup because I don't like syrup with my eggs. This was a definite do again recipe! I will make some with syrup and some with out for variety for our next family breakfast.
I was initially so excited about this recipe but the reviews are correct. I thought I could tweak the recipe and make it work since it is a fantastic idea but their is an important tip missing that I can not figure out. The egg was over cooked. I tried letting the toast bake a few minutes before adding the bacon and egg but it didn't work. They were actually better eaten cold as left overs than while warm. They were very dry. I was disappointed.
If I ever did make this again, I reduce the baking time. In the 20 minutes recommended, the yoke was hard.