Maple Toast and Eggs Recipe
Maple Toast and Eggs Recipe photo by Taste of Home

Maple Toast and Eggs Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Maple Toast and Eggs in Country Woman March/April 1995, p31

Nutritional 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.

Reviews for Maple Toast and Eggs

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (4)
3 Star
 (3)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed May. 24, 2014

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.

MY REVIEW
Reviewed Nov. 24, 2013

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.

MY REVIEW
Reviewed Sep. 12, 2013 Edited Sep. 23, 2013

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.

MY REVIEW
Reviewed Sep. 12, 2013

G

MY REVIEW
Reviewed Sep. 11, 2013

If I ever did make this again, I reduce the baking time. In the 20 minutes recommended, the yoke was hard.

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