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Maple Toast and Eggs
This recipe is presented by Eggland’s Best. The ingredients are the same as a traditional breakfast of eggs, toast, and bacon, but this recipe is anything but ordinary. Transform your toast by de-crusting it, rolling it flat, and giving its bottom a slick maple-butter coating. When you bake the eggs correctly, each serving should offer the chance for a fork to pierce the yoke and send the golden liquid running.
Ingredients
- 12 bacon strips, diced
- 1⁄2 Cup maple syrup
- 1⁄4 Cup butter
- 12 Slice firm-textured white bread
- 12 large eggland's best eggs
- salt and pepper
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Directions
Preheat the oven to 400°F.
In a large skillet, cook the bacon over medium heat until crisp.
Using a slotted spoon, remove the bacon and place it on paper towels to drain.
In a small saucepan, heat the syrup and butter until the butter is melted; set aside.
Trim the crust from the bread, then flatten the slices with a rolling pin. Brush one side generously with the syrup mixture.
Press each slice into an ungreased muffin cup with the syrup-side down.
Then divide the bacon among the muffin cups.
Carefully break one egg into each cup and sprinkle with salt and pepper.
Cover with foil and bake at 400°F for 18-20 minutes, or until egg whites are completely set and yolks begin to thicken but are not hard. Serve immediately.
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