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
Maple Toast and Eggs Recipe photo by Taste of Home
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° until egg whites are completely set and yolks begin to thicken but are not hard, 18-20 minutes. Serve immediately.