Total TimePrep: 20 min. Bake: 20 min.
- 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
- 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 a greased 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,
2 each: 671 calories, 46g fat (18g saturated fat), 476mg cholesterol, 805mg sodium, 44g carbohydrate (20g sugars, 1g fiber), 21g protein.Originally published as Maple Toast and Eggs in Country Woman March/April 1995Read Next
Nov 27, 2017
Delicious. I was a little skeptical of this so I cut the recipe in half. I made it just as it says and they turned out great and we loved them. Will definitely make again.
May 12, 2016
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!
Feb 2, 2015
Delicious and easy to make!
Jan 19, 2015
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!
Jan 18, 2015
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.
Nov 9, 2014
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.
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.
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.
Sep 12, 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.
Sep 12, 2013
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