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 large eggs
- Salt and pepper to taste
- 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.
2 each: 671 calories, 46g fat (18g saturated fat), 476mg cholesterol, 805mg sodium, 44g carbohydrate (20g sugars, 1g fiber), 21g protein.
Reviews for Maple Toast and Eggs
"We made this with homemade maple syrup and homemade bread. The bread didn't flatten very well because it was a bit dry and stale, but we just covered it with the syrup and then broke it up in the muffin tin. It turned out great! My kids want this again!"
"Delicious and easy to make!"
"I made it this morning. .u can have hard or soft yolks bepending on the time in oven. They popped out perfect. And so easy. Loved it!"
"This looks like a nice ' all in one ' breakfast, but I don't think maple syrup would go with a savoury dish., so I'm going to spread some coconut oil on the bread instead. As I don't eat meat I think I'll put some onions, mushrooms and spinach in, like a sort of mini quiche. It's a good idea for brunch with HP sauce."
"I made this recipe for my husband and I this morning and we liked it. I used rye bread and a standard size muffin pan. It took about 30 minutes for my eggs to set, not the recommended 18-20 minutes. Earlier in the week, I helped with this recipe at a TOH Cooking School Show. The ovens, which were borrowed from a local store, were extremely slow/low cooking in this dish and the other dishes that were demonstrated. This recipe took 40 minutes to cook the eggs until set - which made me a little nervous while on stage. I guess that shows that all ovens cook differently. The Show Chef, Char Morse, demonstrated to the audience that the eggs for this dish could be SCRAMBLED also, which is a good option."
"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."
"I am definitely going to try this recipe... but if the bread is undercooked and the egg is overcooked would those of you who have made these suggest that you toast the bread in the muffin pans for an extra 5 mins before adding the rest of the ingredients?"
"I only cooked for 17 minutes and the yolks were hard!! I was so disappointed. I felt that the bread needed to be cooked a bit more to crisp it up a bit. So the top was over done and the bottom bot done enough! Any suggestions?"
"Delicious, simple, and reheat great!claylady, any maple syrup I've seen does not have fat. Perhaps you mean too high in sugar? Then the light syrup would help with that."
"Actually I liked this recipe BUT to much fat!!I would use ww bread with no meat or maybe a thin slice of deli ham.Suspect what makes this so yummy is the maple syrup but to high in fat content for me so would use a light syrup instead."
"We loved this. I think we'll it for hollidays, it was so much fun! My daughter and I made it together and she loved it."
"LOVE THE FLAVOR...AND EASY TO MAKE...MADE EXTRA SYRUP MIXTURE AND LET EVERYONE POUR OVER IF DESIRED...YUM!!"
"My husband and i love these. we make the whole doz at a time, and put left overs in ziploc bags for later. they're extremely good for on the run breakfasts!"
"I've made this a few times now and it's a good recipe. I generally prefer to do bacon and/or sausages on the side so I usually omit them. Also just use regular 12-to-a-pan size muffin pans which are a little tight but work just great if you simply buy medium size eggs instead of large. I also often omit the maple syrup as some folk don't care for it. And they do pop out of the pans so easily and look so cute - I often get compliments on them when serving to company."
"This is over well. Liked the fact that it was easy to take out of the muffin pan. Great for on the go. Used whole wheat bread instead of white. Next time I'm planning to put cinnamon in the syrup mixture. Will definitely do this recipe again. Thx"
"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."